Cool Whole Wheat Spaghetti with Rapini and Pine Nuts

By á-2799

Ingredients

• 1 bunch rapini
• 1/4 c currants or chopped raisins
• 1 lb whole wheat spaghetti
• 1/3 c olive oil
• 3 cloves garlic, sliced
• 1/2 tsp salt
• Pinch hot pepper flakes
• 1/3 c pine nuts
• 2 tbsp lemon juice
• 2/3 c shredded Romano or Pecorino cheese

Preparation

Step 1

In large pot of boiling salted water, blanch rapini until tender; drain, chill under cold water and drain. Chop and place in large bowl; add currants.
In large pot of boiling salted water, cook spaghetti according to package instructions, drain, chill under cold water and drain. Set aside.
Meanwhile, in small skillet, heat half of the oil over medium heat; add garlic, salt and hot pepper. Fry for 30 seconds, add pine nuts and fry, stirring, until garlic and nuts are slightly darkened, about 2 minutes. Pour over rapini and currants; toss in spaghetti, lemon juice and remaining oil. Sprinkle with cheese.