Pasta with Red Onion, “Bakin,” Radicchio, and Edamame
This was a dish that I grew up with and have adapted. It’s so easy to make in a pinch and a wonderful way to use up leftover pasta. Use any vegetables you like, but keep the edamame. It’s firm texture holds up well against the al dente pasta. Edamame are also superior in nutrition to many beans and children really like their sweet, crunchy snap. Vegetarian bacon adds salty flavor. The trick with vegetarian bacon products is to cook them separately and to help maintain a crispy texture, add back in at the end. The amounts given in this recipe are guidelines, so you can use as much or as little as you wish.
8 oz. penne (or your pasta of choice)
3 T. olive oil
1 red onion, chopped fine
2 cloves garlic, minced
1 t. red pepper flakes
1 ½ c. radicchio leaves, sliced thin
½ pkg. vegetarian bacon of choice
2 c. edamame beans, frozen and parboiled
Small handful torn basil leaves
Bring a large pot of salted water to a boil. Meanwhile, in a large shallow pan heat oil. Chop the vegetarian bacon and fry the pieces until browned and crispy. Remove the “bacon” from pan and set aside.
Add pasta to the boiling water.
Add a small amount of oil to the pan you cooked your “bacon” in and sauté the onion and garlic until soft. Add the parboiled edamame and red pepper flakes and sauté for a minute or two.
When the pasta is cooked al dente, drain and, without rinsing, add the hot pasta directly into the onion mixture, turning everything over to heat it all through. Add in the cripsy bacon pieces, the radicchio, basil, salt, and lots of pepper, tossing to combine well. The radicchio will wilt slightly when it comes into contact with the hot pasta mixture. Plate and top with a sprinkle of picada if desired.
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