rickismom
07-21-2010, 01:53 PM
This can be served warm or at room temp - I prefer room temp or lightly chilled on a hot summer evening :biggrin:
1/2 c toasted pine nuts
2 bunches of broccoli rabe (approx 2 lbs)
1/4 c extra virgin olive oil
1 Tbsp butter
2 minced (or smashed in a press) garlic cloves
1/4 tsp dried red pepper flakes
2 tsp lemon juice
1/4 c chipped flat leaf parsley
3/4 lb farfalle pasta (bow tie pasta)
salt & fresh ground pepper to taste
Cut off about 2 inches of the stem on the broccoli rabe, separate the leaves and wash them in cold water. Plunge the leaves in to a pot of boiling water, cook for 6 minutes then drain.
In a saute pan or skillet (large enough to hold all of the pasta when it's been cooked), warm the olive oil and butter over medium heat. Add garlic, pepper flakes, lemon jice, parsley & the cooked broccoli rabe.
Keep this at a low heat until pasta is done and drained. Add pasta to the broccoli rabe mixture, toss well to coat. Top w/grated parmesano reggiano cheese and toasted pine nuts before serving.
I've also made this with chopped browned pancetta which adds a wonderful crunchy, salty addition. Enjoy! :)
1/2 c toasted pine nuts
2 bunches of broccoli rabe (approx 2 lbs)
1/4 c extra virgin olive oil
1 Tbsp butter
2 minced (or smashed in a press) garlic cloves
1/4 tsp dried red pepper flakes
2 tsp lemon juice
1/4 c chipped flat leaf parsley
3/4 lb farfalle pasta (bow tie pasta)
salt & fresh ground pepper to taste
Cut off about 2 inches of the stem on the broccoli rabe, separate the leaves and wash them in cold water. Plunge the leaves in to a pot of boiling water, cook for 6 minutes then drain.
In a saute pan or skillet (large enough to hold all of the pasta when it's been cooked), warm the olive oil and butter over medium heat. Add garlic, pepper flakes, lemon jice, parsley & the cooked broccoli rabe.
Keep this at a low heat until pasta is done and drained. Add pasta to the broccoli rabe mixture, toss well to coat. Top w/grated parmesano reggiano cheese and toasted pine nuts before serving.
I've also made this with chopped browned pancetta which adds a wonderful crunchy, salty addition. Enjoy! :)