Cavatelli With Broccoli Rabe
|Broccoli rabe||1 Pound (Use Fresh)|
|Cavatelli||1 Pound, frozen (Made With Ricotta Cheese)|
|Olive oil||3 Tablespoon|
|Garlic||5 Clove (25 gm), minced or pressed|
|Red pepper flakes||10 Gram|
|Ground black pepper||To Taste|
Bring a large covered pot of water to a rapid boil.
While the water heats, rinse the broccoli rabe and remove any tough or wilted outer leaves as well as the tough bottom part of the stems.
Chop the remaining stems, florets, and leaves into 2-inch pieces, about the same size as the cavatelli.
Place the chopped broccoli rabe in a steamer basket or colander that will fit into the pasta pot.
When the water boils, submerge the colander in the water for about 3 minutes, until the broccoli rabe turns bright green.
Remove the colander and set aside to drain.
Stir the cavatelli into the boiling water and re-cover the pot until the water comes back to a boil.
Then uncover it.
In a large nonreac-tive skillet, heat the oil and saute the garlic for a minute, taking care not to let it brown.
Stir in the drained broccoli rabe, the lemon juice or vinegar, and the salt and black pepper.
Add the red pepper flakes, if you wish.
Saute until the greens are tender.
Cover and set aside.
When the cavatelli are al dente, drain and toss them in a large warmed bowl with the sauteed greens.
Sprinkle with cheese if you wish, and serve immediately.