Fusilli with Ricotta, Pancetta and Spicy Rapini

All that arugula we harvested last fall and winter has been growing new leaves and stems topped with tender buds.  We call this spicy rapini.  It's got quite a bite, so it's a little too strong for salads, except for the most adventurous eaters.  But lightly cooked with pasta and ricotta, as in this recipe adapted from Deborah Madison's Local Flavors Cookbook, it hits the spot.  This recipe is flexible for many dietary styles and preferences.  Gluten-free pastas are widely available, as are non-dairy cheeses.  Pancetta, or any good quality bacon, can be omitted if it's not your thing.  A dash of balsamic vinegar or a bit of lemon juice and zest never hurt anyone.  Go for it!

1/2 pound fusilli (fun corkscrew shape) or other pasta

sunflower oil

two thick slices pancetta or bacon, chopped

1 small yellow onion, chopped coarsely

about 1/2 pound spicy rapini, washed and chopped coarsely*

*please note, we harvest the stems short enough that they should be reasonably tender, but you may wish to leave off the bottom inch of stem.

2 garlic cloves, chopped fine

a few pinches red pepper flakes

1/2 cup hazelnuts, toasted and chopped

1/2 cup ricotta

freshly-grated pecorino cheese

Bring water to a boil and cook the pasta to your desired tenderness.  Drain and toss with a little oil.  In the meantime, heat a bit of oil in a large, heavy skillet.  Fry the pancetta, stirring a few times, for a couple of minutes.  Add the onions and saute, stirring occasionally (add a bit of oil if the pancetta hasn't released enough grease to keep the onions from sticking to the pan), for about 10 minutes, until the onions are quite soft and a bit browned.  Add the garlic and pepper flakes and cook about a minute, then add the arugula (still a bit wet from the washing).  Cook until wilted and tender, about 3 minutes.  Add the cooked pasta directly to the pan, then stir in the hazelnuts, ricotta, and grated cheese.  Remove from heat and serve (2 - 4, depending on your appetite).  Season with salt and freshly-ground pepper to taste.