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Orecchiette with Broccoli Rabe is an easy and flavorful dish accented with fresh basil, pine nuts and pecorino romano.
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Orecchiette with Broccoli Rabe

OUT WEST: Food & Lifestyle
www.outwestlifestyle.com
Orecchiette with Broccoli Rabe is an easy and flavorful dish accented with fresh basil, pine nuts and pecorino romano.
Prep Time5 minutes
Cook Time10 minutes
Course: Main Course, Salad
Cuisine: American, Farm to Table, Farmer's Market, Healthy Recipes, italian
Keyword: Broccolini Recipe, Easy Pasta Salad, Healthy Pasta, Italian Pasta Salad, No Mayo Pasta Salad, Pasta Side Dish, Vegetarian Pasta
Servings: 8

Ingredients

  • 3 cups Orecchiette dried pasta
  • 2 bunches broccoli rabe or broccolini
  • 1/4 cup olive oil
  • 6 large garlic cloves grated
  • 1/2 tsp. red chili flakes
  • 1/2 cup pine nuts
  • 1 lemon juiced
  • 5 oz. pecorino romano
  • 1/4 cup fresh basil
  • salt and pepper to taste

Instructions

  • Cook dried orecchiette pasta according to package directions al dente style (not overcooked). Remove and drain, but don't rinse.
  • While pasta is cooking, boil a sauté pan full of water. Blanch broccoli rabe until just easy pierced with a fork. Remove and place in ice water to stop the cooking. Drain and set aside.
  • Place that empty sauté pan over medium-high heat. Add olive oil, then grated garlic, continuously stirring so garlic doesn't burn. Add in red chili flakes and blanched broccoli rabe, toss to coat. Remove from heat.
  • In a large bowl, combine cooked orecchiette pasta, broccoli rabe mixture, pine nuts, lemon juice, pecorino romano, basil and salt and pepper.