Orecchiette With Sweet Peppers And Goat Cheese Recipes

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ORECCHIETTE WITH SWISS CHARD, RED PEPPERS AND GOAT CHEESE



Orecchiette With Swiss Chard, Red Peppers and Goat Cheese image

Some of you have asked why I blanch greens before using them in dishes. I find it's the most efficient way to wilt them quickly and evenly, and they aren't boiled so long -- just a minute or two - that the nutrients are depleted. But lately I've also been steaming chard, and I find this works well, too. I use the basket of my pasta pot, placing it above an inch of water in the pot. When making this easy pasta, be sure to cut the sweet bell peppers into very small dice; that way, they'll lodge in the hollows of the orecchiette, along with the chard and goat cheese.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 20m

Yield Serves four

Number Of Ingredients 10

3/4 pound Swiss chard 1 bunch, stemmed and washed in two changes of water
1 tablespoon extra virgin olive oil
2 red bell peppers, cut in small dice
Pinch of red pepper flakes (optional)
1 to 2 garlic cloves to taste, minced
Salt
freshly ground pepper
1 teaspoon chopped fresh marjoram
3/4 pound orecchiette
2 ounces goat cheese, crumbled 1/2 cup

Steps:

  • Begin heating a large pot of water while you stem and wash the chard. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the chard. Blanch the chard leaves for one to two minutes until tender. Using a skimmer or a slotted spoon, transfer the chard to a bowl of ice water, then drain and squeeze out excess water. Chop medium-fine. Keep the pot of water at a simmer.
  • Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and add the bell peppers and the red pepper flakes. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, and stir for half a minute. Then stir in the chopped chard and the marjoram. Stir together for a few seconds, then turn the heat to very low.
  • Bring the water in the pasta pot back to a boil, and add the orecchiette. Cook al dente, following the timing instructions on the package. Add about 1/2 cup of the pasta water to the pan with the chard and peppers. Stir in the goat cheese. Drain the pasta, transfer to the pan and toss with the chard, pepper and goat cheese mixture. Serve hot.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 4 grams, Carbohydrate 68 grams, Fat 8 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 579 milligrams, Sugar 5 grams

ORECCHIETTE WITH MIXED GREENS AND GOAT CHEESE



Orecchiette with Mixed Greens and Goat Cheese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 7

1 cup dried orecchiette pasta
2 cups Mediterranean-style mixed salad greens
2 tablespoons sun-dried tomatoes (packed in olive oil), chopped
1 tablespoon goat cheese, crumbled
2 tablespoons grated Parmesan, plus more for garnish
Pinch salt
Pinch freshly ground black pepper

Steps:

  • Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water.
  • In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.

CREAMY GOAT CHEESE AND ASPARAGUS ORECCHIETTE



Creamy Goat Cheese and Asparagus Orecchiette image

An incredibly tasty pasta dish with a bit of a kick from Food & Wine. (I'd have this every week if I could!)

Provided by Glori-B

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 lb orecchiette
1/4 cup extra virgin olive oil
1/2 medium red onion, finely diced
3/4 lb asparagus spear, cut into 1/2 inch lengths
1/2 teaspoon red pepper flakes
2 tablespoons lemon juice, freshly squeezed
1 teaspoon lemon zest, finely grated
salt & freshly ground black pepper, to taste
2 tablespoons fresh goat cheese
1 tablespoon chives, snipped
freshly grated parmesan cheese, for serving

Steps:

  • In a large pot of boiling salted water, cook the orecchiette until just al dente. Drain the orecchiette, reserving 2/3 cup of the cooking water.
  • Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately low heat until softened, about 5 minutes. Add the asparagus and crushed red pepper and cook over moderate heat until crisp-tender, about 5 minutes.
  • Add the orecchiette and the reserved cooking water to the skillet along with the lemon juice and zest season with salt and pepper. Cook, stirring, until the orecchiette is al dente and the asparagus is just tender, about 2 minutes. Add the goat cheese and chives and stir until melted. Transfer the pasta to bowls and serve with Parmesan cheese.

ORECCHIETTE WITH MIXED GREENS AND GOAT CHEESE



Orecchiette With Mixed Greens and Goat Cheese image

Make and share this Orecchiette With Mixed Greens and Goat Cheese recipe from Food.com.

Provided by swirlycinnacakes

Categories     < 30 Mins

Time 25m

Yield 1 serving(s)

Number Of Ingredients 7

1 cup dried orecchiette
2 cups mixed salad greens, Mediterranean-style
2 tablespoons sun-dried tomatoes, chopped (packed in olive oil)
1 tablespoon goat cheese, crumbled
2 tablespoons grated parmesan cheese, plus more for garnish
1 pinch salt
1 pinch fresh ground black pepper

Steps:

  • Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water.
  • In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.

Nutrition Facts : Calories 476, Fat 4.8, SaturatedFat 2.1, Cholesterol 8.8, Sodium 452.2, Carbohydrate 87.8, Fiber 4.4, Sugar 4.6, Protein 19.4

ORECCHIETTE WITH SAUSAGE AND ROASTED PEPPERS



Orecchiette with Sausage and Roasted Peppers image

Freshly roasted peppers give this hearty pasta a smoky taste. If you like, you can use jarred peppers, thinly sliced, instead of making your own, and skip step 1.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 8

2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded
2 medium yellow bell peppers, four flat sides sliced off core, ribs and seeds discarded
Coarse salt and ground pepper
1 pound orecchiette or other short pasta
2 teaspoons olive oil
1 pound sweet Italian sausage, removed from casings
1 tablespoon butter, cut into small pieces
1/3 cup grated Parmesan cheese

Steps:

  • Heat broiler. Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes. Transfer to a large bowl. Cover with plastic wrap; steam 2 to 3 minutes. Using a paper towel, rub off pepper skins, reserving any juices in bowl. Thinly slice peppers crosswise into 1/4-inch strips; return to bowl. Set aside.
  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, reserving 1/2 cup pasta water.
  • Meanwhile, heat oil in a large skillet over medium heat. Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes. Add roasted peppers; cook until heated through.
  • Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine.

Nutrition Facts : Calories 459 g, Fat 12 g, Protein 25 g

GOAT CHEESE STUFFED BABY PEPPERS



Goat Cheese Stuffed Baby Peppers image

Provided by Giada De Laurentiis

Categories     appetizer

Time 50m

Yield 20 pieces

Number Of Ingredients 8

10 baby bell peppers, halved lengthwise and seeds removed
1 tablespoon olive oil
1/2 teaspoon kosher salt
4 ounces goat cheese, at room temperature
3 tablespoons mascarpone, at room temperature
1 teaspoon orange zest (from about 1 orange)
1/2 teaspoon lemon zest (from about 1 lemon)
2 tablespoons chopped chives

Steps:

  • Position an oven rack in the top third of the oven and preheat the broiler to high.
  • On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature.
  • In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately.

ORECCHIETTE WITH SWEET PEPPERS AND GOAT CHEESE



ORECCHIETTE WITH SWEET PEPPERS AND GOAT CHEESE image

Number Of Ingredients 7

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 red bell pepper, cored, seeded, and cut into thin strips
• 1 yellow bell pepper, cored, seeded, and cut into thin strips
• 2 tablespoons sherry vinegar
• Kosher salt and freshly ground black pepper, to taste
• 1 pound orecchiette
• 4 ounces goat cheese, preferably Coach Farm

Steps:

  • To make the peperonata: In a 12 to 14-inch sauté pan, heat the 2 tablespoons of olive oil over high heat until almost smoking. Add the red and yellow peppers and sauté over high heat for 4 minutes until browned at the edges and softened. Add the sherry vinegar, salt, and pepper, reduce the heat to medium, and continue to cook for 5 to 7 minutes, or until the peppers are tender. Adjust the seasonings and set aside to cool. Place pepper mixture into a food processor and finely chop. With the motor running, drizzle in oil until you've reached a smooth consistency. Transfer mixture into a large bowl. Cook the pasta until tender yet al dente, about 6 to 8 minutes. Drain the pasta well and add to the sweet pepper puree. Add goat cheese to the pasta and toss for about 2 minutes and then pour into a warm serving bowl.

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ORECCHIETTE WITH SWEET PEPPERS AND GOAT CHEESE RECIPES
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