Yield: 6 Servings
|¼ cup||Olive oil|
|4||Garlic cloves, minced|
|12 ounces||Orecchiette or shell pasta|
|1 pounds||Broccoli rabe, trimmed and chopped|
|⅔ cup||Freshly grated Pecorino Romano cheese|
|⅓ cup||Freshly grated Parmesan cheese|
~from Bon Appetit May 95
Heat oil in small saucepan over medium heat. Add garlic and saute about 1 minute. Remove from heat.
Cook pasta in large pot of boiling salted water until beginning to soften, stirring occasionally, about 8 minutes. Add broccoli rabe and cook until pasta is just tender but still firm to bite, about 3 minutes. Drain.
Transfer pasta and broccoli rabe to large bowl. Pour garlic oil over.
Sprinkle with cheeses and toss to coat.
Season to taste with salt and pepper.
Posted to FOODWINE Digest 18 Feb 97 by Leslie Duncan <duncan@...> on Feb 19, 1997.