Orecchiette with Mushrooms, Radicchio, and Gorgonzola
Orecchiette is perfectly suited for this contemporary take on traditional pasta salad, with its cupped shape cradling wilted radiccho, sauteed mushrooms, and fresh thyme and parsley.
- Coarse salt
- 1/2 pound orecchiette (ear-shaped pasta) or conchiglie (medium shells)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium shallot, minced (about 1/4 cup)
- 1/4 teaspoon red-pepper flakes
- 8 ounces assorted mushrooms, such as cremini, shiitake, and oyster, stemmed and cut into 1/4-inch-thick slices
- 1/4 cup dry white wine
- 1 tablespoon fresh thyme leaves
- 3 tablespoons coarsely chopped fresh flat-leaf parsley
- 1/4 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice (from about 1 lemon)
- 1/2 head radicchio, sliced crosswise into thin strips (about 2 cups)
- 2 ounces Gorgonzola cheese, crumbled
- Freshly ground pepper, to taste
Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain, and then drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add shallot and red-pepper flakes, and cook until shallot has softened, about 4 minutes. Add mushrooms, and cook until softened, about 5 minutes. Add wine, and cook until reduced by three-quarters, 2 to 3 minutes. Remove from heat.
Add herbs, lemon zest and juice, and radicchio, and toss until radicchio has wilted. Add pasta, Gorgonzola, salt, and pepper; toss. Serve at room temperature.