Penne with broccoli rabe and pine nuts - house beautiful
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Lightly toasted pine nuts |
| 1½ | pounds | Broccoli rabe, or other bitter greens, rinsed and stems trimmed |
| Salt to taste | ||
| ¼ | cup | Extra-virgin olive oil |
| 4 | To 5 garlic cloves, peeled and sliced thin | |
| Freshly ground black pepper to taste | ||
| Coarse salt | ||
| 1 | pounds | Dried penne, macaroni, or rigatoni |
| 2 | tablespoons | Sweet butter at room temperature, opt. |
| ¼ | cup | Freshly grated Pecorino Romano cheese |
Directions
Spread pine nuts in a single layer on a baking sheet and bake in a preheated 400' oven for 5 to 7 minutes. Stir once or twice during baking. Remove pan from oven and immediately place nuts on a plate to cool. Set aside.
In a medium saucepan, cook the broccoli rabe in ½ c salted boiling water until tender but not mushy, about 5 minutes. Drain.
When cool enough to handle, coarsely chop. Set aside.
In a large skillet over medium heat, heat olive oil for ½ minute.
Reduce heat to low, add garlic and cook slowly until golden brown.
Add broccoli rabe and saute for 2 to 3 minutes. Season with salt and pepper to taste, remove skillet from the heat and set aside.
In a large stockpot bring 6 quarts of water to a boil and add coarse salt to taste. Add pasta and cook until al dente, about 9 minutes.
Drain.
Place pasta in a warm bowl, toss with broccoli rabe, butter, and cheese. Garnish with pine nuts. Serve immediately. Serves 4 to 6.
House Beautiful/May/94 Scanned & fixed by DP & GG