Freshly grated Parmesan cheese, to taste
Prepare Linguine per package directions. Drain and set aside.
Rinse (but do not dry) the broccoli raab. Remove the stems. Chop the broccoli raab into thirds.
Heat the oil in a large heavy skillet (preferably cast iron) over medium-high heat. Add the garlic cloves; sauté 20-30 seconds. Working in batches, add the broccoli raab to the skillet a little at a time, stir-frying after each addition. Season with salt to taste and add more oil if needed. Pour 1/4 cup of the water into the skillet after all of the broccoli raab has been added. Let the broccoli raab cook until the water evaporates and broccoli raab condenses. Season with crushed red chile peppers and a generous amount of garlic powder. Continue to cook, adding more water if needed, until broccoli raab is super tender. Remove skillet from heat and set aside.
Place the pecans in a mini food processor and pulse to make crumbs. Set aside.
Assemble the meal: place a serving of pasta on each dish. Drizzle with a bit of extra virgin olive oil. Top with broccoli raab and pecan crumbs. Serve at once.
Look at this super healthy pasta recipe that is highly nutritious and absolutely flavorful. The video is very interesting to see and wonderfully presented. Watch the video to make this unique quinoa linguini with a spicy broccoli rabe and pecan crumbs. Check it out....