Saturday, March 14, 2009

Garlicky Brocolli Rabe with Pasta and Pine Nuts

Oh, this is an insanely good combination. Again, just one of those "things" that you accidently make and it's good so you keep making it.

I had a package of lovely Italian Orecchiette pasta I'd been wanting to use. They're little, slightly rounded pasta shaped roughly like small ears, hence the name (orecchio, ear, orecchiette, little ears). It seemed perfect to pair it with some Brocolli Rabe, a delicious, slightly "bitter" green originally from Italy. (And really not bitter at all.)It's just getting popular in markets around here and I'm thinking I'll grow some this summer - Of course, if you (or your children) prefer, use chard, spinach or brocolli. And shell pasta. Or whatever you want.

So without further explanation, here you go....

Broccoli Rabe with Orecchiette

1 /3 cup extra-virgin olive oil
8 garlic cloves, sliced thinly
1/4 tsp. red pepper flakes
1 1/2 lb. trimmed broccoli rabe
1 lb. dried orecchiette
1 cup vegetarian chicken-style broth (optional)
Salt and pepper, to taste
1/2 cup toasted pine nuts or chopped, toasted pecans if you prefer...
1/2 cup nutritional yeast flakes
1/2 tsp. lemon juice

In a large pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and cook until the garlic is tender. Set aside.
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the broccoli rabe and cook until just tender. Using tongs, lift out and transfer to a bowl of ice water to shock. Leave the pot of water over high heat. Drain the broccoli rabe well and squeeze gently to remove water. Chop into pieces.
Add the pasta to the boiling water used to cook the broccoli rabe, and cook until done to your liking.
While the pasta is cooking, add the broccoli rabe to the pan holding the garlic. Return to medium heat, season generously with salt, pepper, additional red pepper flakes and cook, stirring occasionally, until the broccoli is hot throughout. (This is where you may also add the broth if you want it less "dry".)
Drain the pasta and return to the warm pot. Add the garlic/oil/rabe, nuts, lemon juice and nutritional yeast and toss with the pasta. YUMMMMM!


VeggieGirl said...

GARLIC!! BROCCOLI RABE!! Love them bother.

Vegetation said...

Mmmmm wonderful! I just happen to have some orecchiette in the pantry right now!

Carrie said...

I've never had broccoli rabe...I have never seen it in the stores around here. But this looks great, I love anything garlicky!

T said...

Oooh that sounds so good!

I used to waitress at a restaurant that served orechiette, and I would always give the anecdote about the tiny ears, hehe.

Sal said...

that sounds really good.

Virginia said...

looks so good!!!

Jen aka Jewbacca said...

this looks great and easy. i'm all about easy these days.

Cynthia said...

I wish we got brocolli rabe here.

Carrie™ said...

Wow! This sounds light and delicious. Another winner!! You amaze me with your wonderful recipe ideas. Keep 'em coming.

Bianca said...

I wish I had better luck finding broccoli rabe. Every great once in a while someone at the farmer's market will have some for sale. But not regularly.

Bethany said...

I love that combo. especially the rabe and nutritional yeast :)