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Penne w/Broccoli Rabe,Pine Nuts,Currants




Source of Recipe


Internet


List of Ingredients




1/3 C. currants soaked in warm water until plump then drained
1/2 lb. penne pasta
1 large bunch broccoli rabe
3 Tbs. olive oil
1/3 C. pine nuts, lightly toasted
red pepper flakes
4 large cloves garlic, minced
salt
freshly grated parmesan cheese


Recipe



Wash broccoli rabe, separate large stems and leaves. Bring 2 quarts of water to boil. Blanch large stems and leaves for about 1-1/2 min. Add smaller stems and leaves and blanch 1 more minute. Remove greens to a colander to drain. Reserve cooking water. Salt the greens water and add the pasta. While pasta cooks, heat the oil in a large saute pan over med-low heat. Add garlic and soften. Stir greens into garlic oil and remove from heat. When pasta is cooked al dente, add currants, pine nuts, and red pepper flakes to the greens. Scoop the pasta from the water and transfer to the pan of greens. Leave some water clinging to the pasta. Place the pan over high heat and toss the pasta with the greens. Add 1/4 C or so of greens/pasta water. Season to taste. Serve with Parmesan cheese.