Pasta With Spicy Broccoli Rabe and Pine Nuts

Name: Pasta With Spicy Broccoli Rabe and Pine Nuts
Total time: 30 min
Yield: Four servings
Ingredients: 2 bunches broccoli rabe (about 1 pound each), ends trimmed off, cut across into 1-inch pieces; 1 pound penne; 4 teaspoons olive oil; 6 tablespoons pine nuts; 8 cloves garlic, peeled and minced; 4 tablespoons water; 1/2 teaspoon dried red pepper flakes; 2 teaspoons fresh lemon juice; 2 teaspoons salt, plus more to taste; Freshly ground pepper to taste

By Molly O'Neill

Total Time: About 30 minutes
Rating: 4(25)
Comments: Read comments

Featured in: Stalk of the Town

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Ingredients

Yield:Four servings

2bunches broccoli rabe (about 1 pound each), ends trimmed off, cut across into 1-inch pieces
1pound penne
4teaspoons olive oil
6tablespoons pine nuts
8cloves garlic, peeled and minced
4tablespoons water
½teaspoon dried red pepper flakes
2teaspoons fresh lemon juice
2teaspoons salt, plus more to taste
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of lightly salted water to the boil. Add the broccoli rabe and blanch for 1 minute. Drain and pat dry. Bring another large pot of salted water to the boil. Add the penne and cook until al dente, about 10 minutes.
Step 2
Meanwhile, heat 2 teaspoons of the olive oil in a large nonstick skillet over medium heat. Add the pine nuts and cook, tossing frequently, until lightly toasted, about 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the broccoli rabe, the water and the red pepper flakes and cook until tender, about 5 minutes.
Step 3
Drain the pasta and add the broccoli rabe mixture, the remaining 2 teaspoons olive oil, the lemon juice, salt and pepper to taste. Toss to combine. Divide among 4 plates and serve immediately.