Pasta with Broccoli Rabe
Stalk cabbage, which is popular in Italy, is rich in polyphenols, which are said to reduce the risk of heart problems and cancer. It also contains the secondary plant substance sulforaphane, which boosts our fat burning.
Cime di Rapa is a typical winter vegetable in Italy. However, it is not always easy to get here. In Italian supermarkets, greengrocer's shops or markets, however, it is offered occasionally. Alternatively you can use broccoli for the pasta. You can make your meal a little healthier if you use wholemeal pasta, as it contains fibre and minerals.
- 600 grams broccoli rabe (or broccoli)
- 4 Tbsps cold-pressed olive oil
- 3 garlic cloves (finely chopped)
- 1 chili pepper (finely chopped)
- freshly ground peppers
- 2 Tbsps toasted Pine nuts
- 500 grams Orecchiette pasta
- grated pecorino romano
Rinse the broccoli rabe and cut into pieces, then blanch in boiling salted water for 6-7 minutes. Remove from the water with a skimmer, drain and set aside. Cook the pasta in the boiling water until al dente, reserve 1 cup pasta water and then drain the pasta.
Heat 4-5 tablespoons oil in a pan over medium heat and sauté the garlic and chile pepper. Add the broccoli rabe and cook briefly. Season with salt and pepper. Stir in 2-3 tablespoons pasta water.
Add the orecchiette and the pine nuts. Divide among serving bowls, sprinkle with Pecorino and serve immediately.