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

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