Orecchiette con Cime di Rapa (Broccoli Rabe Pasta)

• 8 oz orecchiette pasta
• 1 bunch broccoli rabe, cleaned and chopped
• 4 cloves garlic, thinly sliced
• 1/2 cup grated Parmesan cheese
• 1/4 cup extra-virgin olive oil
• Red pepper flakes, to taste
• Salt, to taste
• Freshly ground black pepper, to taste
• Juice of 1 lemon
• 2 tbsp pine nuts, toasted

Steps

1. 1 Bring a large pot of salted water to a boil.
2. 2 Add the orecchiette and cook until al dente.
3. 3 In a large skillet, heat olive oil over medium heat.
4. 4 Add garlic and red pepper flakes, sauté until fragrant.
5. 5 Add broccoli rabe and sauté until tender.
6. 6 Drain pasta, reserving 1/2 cup of cooking water.
7. 7 Combine pasta with broccoli rabe mixture.
8. 8 Add lemon juice and toss to coat, adding reserved water if needed.
9. 9 Stir in Parmesan and toasted pine nuts.
10. 10 Season with salt and pepper to taste, then serve immediately.

Equipment

• Large pot
• Skillet
• Tongs
• Grater

Variations

• Add sautéed Italian sausage for a meaty twist.
• Substitute kale for broccoli rabe for a different flavor profile.

Substitutions

• If orecchiette is unavailable, use another short pasta like farfalle or penne.

Pairings

• Roasted vegetables
• Garlic bread

Nutrition

Tips

• For extra flavor, toast your pine nuts until golden before adding.
• substitution for orecchiette if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain creaminess.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat gently on the stovetop with a splash of water or olive oil.

Serving Suggestions

• Pair with a crisp white wine like Pinot Grigio.
• Add a simple side salad for a complete meal.

FAQ