broccoli rabe

Broccoli Rabe with Pasta and Pecans

Broccoli Rabe with Pasta and Pecans

If you haven’t had broccoli rabe before, maybe you should give it a try.  I am always surprised at how many people have never tried broccoli rabe- also known as rapini.

This versatile vegetable consists of stems, leaves and small florets, with a strong broccoli flavor.

 

I think perhaps the sometimes strong, even bitter flavor, might turn people away from trying it. I enjoy that bitterness. If you don’t, you can temper it by blanching the broccoli rabe.

 

That’s what I did with this dish. I also paired the broccoli rabe with pasta and some cheese which also mellows out the flavor.

 

Broccoli Rabe with Pasta and Pecans

1 bunch broccoli rabe (rapini), trimmed and cut into 1-inch pieces
1 (8 ounce) box uncooked pasta
½ c. pecans
3 tablespoons olive oil
2 large cloves garlic, sliced
salt and black pepper to taste
1/2 cup shredded Parmesan cheese

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the broccoli rabe, and cook until just tender, about 5 minutes. Remove with a slotted spoon, and set aside. Return the water to a boil, and stir in the pasta. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite. Drain well in a colander set in the sink. While the pasta is cooking, cook and stir the pecans in a skillet over medium heat until fragrant, about 5 minutes. Set the nuts aside, add the olive oil, and reduce heat to low. Stir in the garlic, and cook until golden brown, about 3 minutes. Stir in the broccoli rabe, and cook 3 minutes to reheat. Season to taste with salt and black pepper, then stir in the drained pasta and walnuts. Toss with Parmesan cheese before serving. Serves 4.

Broccoli Rabe

Broccoli Rabe

 

Scallops with Broccoli Rabe

Scallops and Broccoli Rabe

Scallops and Broccoli Rabe

I had some beautiful broccoli rabe and was looking for a quick meal to make with it. Broccoli rabe is also known as rapini. (Pictured below)

Its been hot lately and I didn’t want anything that took a long time to cook. I found some scallops in the freezer and went with it. I sauteed an onion in some oil and while that was cooking I chopped the broccoli rabe and blanched it in a small pot of boiling water. I used a slotted spoon to get the broccoli rabe out of the water and set it aside. In the same boiling water I cooked some angel hair pasta. It only takes about 5 minutes to cook. I added the scallops to the onions in the skillet and sauteed them for a couple of minutes. I pulled the scallops and onions out of the pan. I added a little more oil and then the broccoli rabe and the hot cooked pasta to the skillet. I added some salt, pepper, a little hot sauce and some parsley. I added the scallops to the pasta mixture and stirred until heated through. Easy, fast and very tasty. About 20 minutes start to finish.

 

Broccoli Rabe

Broccoli Rabe

Broccoli Rabe with Pasta and Pecans

Broccoli Rabe with Pasta and Pecans

Broccoli Rabe with Pasta and Pecans

I am always surprised at how many people have never tried broccoli rabe- also known as rapini. This versatile vegetable consists of stems, leaves and small flowerets with a strong broccoli flavor. It is all edible and very tasty. I think perhaps the sometimes strong, even bitter flavor, might turn people away from trying it. I enjoy that bitterness, but if you don’t you can temper it by first blanching the broccoli rabe. That’s what I do with this dish. I also pair the broccoli rabe with pasta and some cheese which also mellows out the flavor.

Broccoli Rabe with Pasta and Pecans

1 bunch broccoli rabe (rapini), trimmed and cut into 1-inch pieces
1 (8 ounce) box uncooked pasta
½ c. pecans
3 tablespoons olive oil
2 large cloves garlic, sliced
salt and black pepper to taste
1/2 cup shredded Parmesan cheese

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the broccoli rabe, and cook until just tender, about 5 minutes. Remove with a slotted spoon, and set aside. Return the water to a boil, and stir in the pasta. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite. Drain well in a colander set in the sink. While the pasta is cooking, cook and stir the pecans in a skillet over medium heat until fragrant, about 5 minutes. Set the nuts aside, add the olive oil, and reduce heat to low. Stir in the garlic, and cook until golden brown, about 3 minutes. Stir in the broccoli rabe, and cook 3 minutes to reheat. Season to taste with salt and black pepper, then stir in the drained pasta and walnuts. Toss with Parmesan cheese before serving. Serves 4.

Broccoli Rabe

Broccoli Rabe

 

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