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Orecchiette with Borlotti Beans, Bitter Greens and Lemony Breadcrumbs
Ingredients
  • measuring cup Servings: 6
  • ¼ teaspoon kosher salt, plus more to taste
  • ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
  • 1 cup panko-style or other dry breadcrumbs
  • 2 tablespoons finely grated lemon zest
  • 1 pound dried orecchiette or other pasta shape
  • 1 yellow onion, chopped
  • 3 cloves garlic, chopped
  • 6 cups lightly packed baby bitter greens, such as baby kale, arugula, mizuna, radicchio or a mix
  • 2 cups cooked borlotti (cranberry) beans, drained and liquid reserved
  • 1 tablespoon red miso
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon crushed red pepper flakes (optional)
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