30 minutes
A simple and flavorful pasta dish combining orecchiette, broccoli rabe, almonds, and optional Parmigiano-Reggiano cheese and fresh lemon juice.
to taste
Broccoli Rabe, trimmed and cut into 2-inch pieces, with stems and leaves separated
0 lb
0 oz
cups
tablespoons
Red Onion, halved lengthwise and thinly sliced
each
Garlic Clove, thinly sliced
each
Red Chile Flakes
teaspoons
Grated Parmigiano-Reggiano Cheese
optional
optional
1. Blanch Broccoli Rabe
Bring a large pot of salted water to a rolling boil. Add the broccoli rabe stems and cook for 30 seconds before adding the leaves and boiling for another 30 seconds. Transfer the broccoli rabe to a colander using tongs or a slotted spoon.
2. Cook Pasta
In the same pot, cook the orecchiette until about 2 minutes shy of package instructions. Reserve ½ cup of the pasta water before draining.
3. Toast Almonds
Toast the sliced almonds in a dry skillet over medium heat for 5 minutes until golden and fragrant. Transfer to a small bowl.
4. Cook Red Onion
Heat 1 tablespoon of olive oil in the same skillet over medium heat. Add the red onion and cook for 10 minutes until soft and caramelized. Stir in the garlic and red chile flakes, cooking for another minute.
5. Combine and Finish
Add the remaining olive oil, blanched broccoli rabe, cooked pasta, and ¼ cup of the reserved pasta water to the skillet. Season with salt and cook for about a minute, allowing the pasta to finish cooking and the flavors to meld.
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