Broccoli Rabe – also known as rapini

I had a perfect bunch of vitamin-rich rapini (also known as Broccoli Rabe) from Andy Boy Farms and a bag of organic Montebello Conchiglie (conch-shell-shaped pasta) from Isola de Piana, Italy. After rinsing and spin-drying the rapini, I gave it a coarse chop and sautéed the leafy greens in olive oil with four cloves of garlic and a bit of dried chili flakes, salt and pepper. In less than five minutes, when the greens had cooked down and pan became a little dry – I splashed in a little white wine (about ¼ cup of A to Z Pinot Gris).

I tossed the cooked rapini with the hot pasta and freshly grated parmesan cheese. It was a simple meal, prepared in only a few minutes and was delicious and very satisfying on a snowy day. The combination of the earthy broccoli rabe with the firmly textured Montebello pasta is a sure winner.

This recipe will easily feed four, and can be made vegan by omitting the cheese.

See this accompanying article to learn a little more about broccoli, broccolini and broccoli rabe.

Rapini con conchiglie

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