Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Lightly toasted pine nuts -to taste
1 1/2 lb Broccoli rabe, or other Coarse salt
-bitter greens, rinsed 1 lb Dried penne, macaroni,
-and stems trimmed -or rigatoni
Salt to taste 2 tb Sweet butter at room
1/4 c Extra-virgin olive oil -temperature, opt.
4 To 5 garlic cloves, peeled 1/4 c Freshly grated Pecorino
-and sliced thin -Romano cheese
Freshly ground black pepper

Spread pine nuts in a single layer on a baking sheet and bake in a
preheated 400' oven for 5 to 7 minutes. Stir once or twice during
baking. Remove pan from oven and immediately place nuts on a plate to
cool. Set aside.

In a medium saucepan, cook the broccoli rabe in 1/2 c salted boiling
water until tender but not mushy, about 5 minutes. Drain.

When cool enough to handle, coarsely chop. Set aside.

In a large skillet over medium heat, heat olive oil for 1/2 minute.
Reduce heat to low, add garlic and cook slowly until golden brown.
Add broccoli rabe and saute for 2 to 3 minutes. Season with salt and
pepper to taste, remove skillet from the heat and set aside.

In a large stockpot bring 6 quarts of water to a boil and add coarse
salt to taste. Add pasta and cook until al dente, about 9 minutes.
Drain.

Place pasta in a warm bowl, toss with broccoli rabe, butter, and
cheese. Garnish with pine nuts. Serve immediately. Serves 4 to 6.

House Beautiful/May/94 Scanned fixed by DP GG

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