Pasta - Orecchiette with Broccoli Rabe with Pecorino Romano

By Pascento96

Mario Batali - The Today Show

Ingredients

• Kosher salt
• 1/2 pound broccoli rabe, stems trimmed
• 3 garlic cloves
• 1/4 cup pine nuts, toasted
• 6 tablespoons extra virgin olive oil
• 1/4 cup freshly grated Pecorino
• 1 pound orecchiette

Preparation

Step 1

Bring 6 quarts of water to a boil and add about 2 tablespoons salt.

Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Add the broccoli rabe and cook until tender, about 7 minutes. Drain and transfer to a bowl of ice water to stop the cooking; drain well.

With the motor running, drop the garlic into a food processor and finely chop it. Add the broccoli rabe and pine nuts and pulse until finely chopped. With the motor running, drizzle in the oil. Transfer to a bowl and stir in the Pecorino.

Cook the past until tender yet al dente, about 6 to 8 minutes.

Drain the pasta well and add to the broccoli rabe puree. Pour in to a warm serving bowl, sprinkle with some more pecorino romano and serve.