Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Orecchiette Con Broccoli Rapa




Source of Recipe


internet






List of Ingredients



• 1 1/2 lbs broccoli rabe
  
• salt
  
• 1 lb orecchiette ("little ear" pasta)
  
• olive oil
  
• 3 cloves garlic, minced
  
• 1 1/2 cups canned white beans or garbanzo beans, rinsed and drained
  
• freshly ground black pepper or red pepper flakes
  
• grated pecorino cheese
  






Instructions



1. Wash the greens well and trim away tough stalks. Cut into 2" lengths.
   
2. Bring a large pot of water to boil. Add the broccoli rabe and salt, and boil until tender, 5 to 10 minutes. Using a slotted spoon remove to a bowl and set aside.
   
3. Return the water to a boil and drop in the orecchiette. Cook according to package directions until al dente, about 10 minutes.
   
4. While the pasta cooks, warm the oil in a wide saute pan over medium heat. Add the garlic and warm through. Add the cooked broccoli rabe and beans and heat through. Season to taste with black pepper or the red pepper flakes.
   
5. Drain the pasta and place in a large serving bowl or platter. Pour the vegetable mixture on top and toss gently to combine. Sprinkle with cheese and serve immediately.
   






Final Comments


Makes six servings