Whole Wheat Orecchiette with Bitter Greens and Radishes

Preparation

1. Step 1

   Heat 2 Tbsp. 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.

   Step 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.

   Step 3

   Meanwhile, heat 1 Tbsp. 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 Tbsp. oil and garlic to skillet; stir until fragrant, about 1 minute.

   Step 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 ¼ cup-fuls if too dry. Stir in radishes, lemon juice, and pepper. Season with salt. Sprinkle with breadcrumb mixture.