Whole Wheat Oricchiette With Bitter Greens And Radishes

• 5 tablespoons extra-virgin olive oil, divided
• 3/4 cup coarse fresh breadcrumbs made from whole wheat bread
• 2 teaspoons finely grated lemon zest
• 1 teaspoon crushed red pepper flakes
• 1 pound whole wheat orecchiette (little ear-shaped pasta)
• Kosher salt
• 1 tablespoon unsalted butter
• 8 medium radishes (8 ounces), sliced into 1/4" rounds
• 3 garlic cloves, sliced
• 2 bunches bitter greens (such as escarole), trimmed, chopped
• 1 cup finely grated Parmesan
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon cracked black peppercorns

1. Heat 2 tablespoons oil in a large skillet over medium heat. Add breadcrumbs and toast, stirring frequently, until golden and crisp, 4-5 minutes. Transfer to a small bowl; stir in lemon zest and red pepper flakes. Set aside.
2. Cook pasta in a large pot of boiling salted water, stirring occasionally, until tender but still firm to the bite. Drain, reserving 2 cups pasta cooking liquid.
3. Meanwhile, heat 1 tablespoon oil and butter in a large deep skillet over medium-high heat. Add radishes; cook, stirring often, until browned in spots but still crisp-tender, about 2 minutes. Transfer to a small bowl. Add remaining 2 tablespoons oil and garlic to skillet; stir until fragrant, about 1 minute.
4. Add greens and 1 cup pasta cooking liquid and cook, stirring often, until greens start to wilt. Add pasta and cheese; stir until cheese melts and sauce is slightly thickened, adding more pasta cooking liquid by 1/4-cupfuls if too dry. Stir in radishes, lemon juice, and pepper. Season with salt. Sprinkle with breadcrumb mixture.

extravirgin olive oil, whole wheat bread, lemon zest, red pepper, whole wheat orecchiette, kosher salt, unsalted butter, radishes, garlic, bitter, parmesan, lemon juice, cracked black

Taken from www.epicurious.com/recipes/food/views/whole-wheat-oricchiette-with-bitter-greens-and-radishes-368981 (may not work)