Broccoli Rabe White Bean And Fontina Pasta Food

WHITE BEAN PICCATA PASTA WITH BROCCOLI

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Three minutes before the pasta is done, add the broccoli (the broccoli should be crisp-tender when the pasta is al dente). Reserve 1/2 cup pasta cooking water, then drain the pasta and broccoli.
• While the pasta cooks, make the sauce: In a large (12-inch) skillet, melt the butter over medium-high heat. Add the shallot and a pinch of salt and stir until softened, 1 to 2 minutes. Add the white wine and cook until reduced by half, 1 to 2 minutes.
• Add 1/4 cup of the pasta water, the beans, capers and a pinch of salt, and simmer until saucy and slightly thickened, 1 to 2 minutes.
• Reduce the heat to medium, add the lemon juice, cooked pasta and broccoli, and stir until the pasta is coated in the sauce, adding pasta water as needed to coat. Season to taste with salt and pepper. Transfer to bowls, top with parsley and serve with lemon wedges.

PASTA WITH SAUSAGE, BROCCOLI RABE AND WHITE BEANS

Steps:

• Bring a large pot of well-salted water to the boil.
• Cut off and discard the lower part of the broccoli rabe stems, leaving the broccoli about 8 inches long. Remove any large tough leaves. If the stems are very thick, you can peel the lower part with a vegetable peeler. Removing the peel takes out some of the bitterness. Cut the stems into roughly 2-inch lengths. Wash the broccoli and set it aside to dry in a salad spinner or colander.
• Remove the casings from the sausage and crumble it. In a large skillet heat 1 tablespoon of olive oil over medium-high heat. Add the sausage meat and cook until the sausage is no longer pink, about 7 - 10 minutes. When the sausage is brown and just cooked through, remove it with a slotted spoon onto a plate and set aside.
• If there's fat in the pan, pour it out and add a couple of tablespoons of olive oil. Add the garlic, pepper flakes and beans and cook until the garlic is fragrant, about 2 to 3 minutes.
• Add the pasta to the boiling water, stir well and cook, stirring occasionally, until al dente, according to the package directions.
• In the skillet with the garlic, add the broccoli rabe and toss it until it begins to wilt. Cover the pan and steam the broccoli until wilted and bright green, about 4 minutes. Taste and season lightly with salt and pepper. (if the broccoli is getting too dry and starting to brown, add a few tablespoons of the pasta water).
• When the pasta is ready, drain it, but reserve about a cup of the cooking water. Add the pasta to the broccoli mixture and add back the sausage and about a 1/2 cup of grated cheese. Stir and toss well over low heat to combine, adjusting the consistency by adding some of the cooking water, a little at a time, as needed.
• Divide the pasta among bowls, top each portion with a sprinkle of cheese and a little drizzle of your best olive oil.

BROCCOLI RABE AND ORECCHIETTE

Steps:

• Place a pot of water on the stove to bring to a boil for pasta. Cover pot to bring water to a boil. Salt the water to season it and add half a pound of "little ears" pasta. Cook to al dente, about 7 minutes.
• Trim ends off broccoli rabe, coarsely chop it and add it to a deep skillet. Add 2 or 3 cups of water to the pan. Cover the pan and bring the broccoli rabe to a boil. When the rabe wilts down into the pan, salt it. Simmer the rabe for about 7 minutes until tender and no longer bitter. The color should remain deep green. Drain the rabe and reserve. Return the deep skillet to the stove and place it over medium heat. Add 5 turns of the pan of extra-virgin olive oil, chopped garlic, crushed red pepper flakes and saute 2 to3 minutes, stirring frequently. Add broccoli rabe and turn to coat them in garlic oil. Drain pasta reserving 3/4 cup of pasta water. Add the pasta and water to the pan. Toss pasta and broccoli rabe with lots of grated cheese, salt and pepper, to your taste. Serve immediately.

BROCCOLI RABE, WHITE BEAN, AND FONTINA PASTA

Steps:

• Bring a large pot of water to a boil.
• Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes.
• Drain.
• Dry the pot.
• Whisk broth and flour in a small bowl until smooth.
• Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
• Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes.
• Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach).
• Cook, stirring, until the mixture is heated through, about 1 minute.
• Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with toasted bread crumbs, if desired.

BROCCOLI RABE, WHITE BEAN, AND FONTINA PASTA

Steps:

• 1. Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes. Drain. Dry the pot. 2. Whisk broth and flour in a small bowl until smooth. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes. Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach). 3. Cook, stirring, until the mixture is heated through, about 1 minute. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with toasted bread crumbs, if desired.