Nouranyeh's Recipe

Broccoli Rabe Pasta with White Beans

Category: Recipes

Ingredients

¼ cup extra-virgin olive oil, plus more to serve
4 medium garlic cloves, minced
½ teaspoon red pepper flakes
1 pound broccoli rabe, trimmed and cut into 2-inch pieces
8 ounces (2 cups) ditalini pasta or macaroni
15½ ounce can cannellini OR great northern beans, rinsed and drained
Kosher salt and ground black pepper
2 ounces pecorino Romano cheese, finely grated (1 cup)
2 tablespoons lemon juice

Directions

In a large Dutch oven over medium-high, combine the oil, garlic, pepper flakes and broccoli rabe. Cook, stirring occasionally, until the rabe leaves begin to wilt, about 3 minutes. Stir in 3 cups water and bring to a boil, then stir in the ditalini, beans, ¼ teaspoon salt and ½ teaspoon black pepper. Return to a boil, cover and cook, stirring occasionally, until the ditalini is al dente, 10 to 12 minutes.

Remove the pot from the heat and stir in half of the cheese and the lemon juice; if the mixture appears dry, stir in water as needed. Taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with the remaining cheese.