Orecchiette Pasta With Broccoli Rabe And Roasted Walnuts

A Pound Of Orecchiette Pasta
A Pound Of Broccoli Rabe Leaves And Florets (With The Thick Stems Removed And Rinsed In Cold Water)
¼ Cup Of Roasted Walnuts (Note: Roast In A Pie Pan In A Preheated 300 Degree Oven For 10 Minutes)
The Juice Of A Lemon
A Tablespoon Of Anchovy Paste
Three Minced Garlic Cloves
¾ Cup Of Extra Virgin Olive Oil
A Teaspoon Of Sea Salt
½ Teaspoon Of Crushed Red Pepper Flakes
A Pinch Of Ground Black Pepper

Combine the minced garlic and the sea salt in a mixing bowl (which is large enough to hold the pasta and the broccoli rabe). Mash the garlic and the sea salt with a fork to form a paste. Add the anchovy paste, the crushed red pepper flakes, and the black pepper. Mash again. Add the lemon juice. Whisk until it is combined well with the other ingredients. Continue to whisk while slowly drizzling in the olive oil. Whisk until the dressing is well blended and thickened slightly. Taste and add more pepper and/or sea salt, if desired.

In the meantime, cook the pasta in a pot of salted, boiling water according to the package instructions. Add the broccoli rabe during the last five minutes of cooking time. Drain the pasta and the broccoli rabe well in a colander.

While the pasta and the broccoli rabe are both still hot, add them to the bowl with the dressing. Mix well so that the dressing evenly coats the orecchiette and the broccoli rabe. If the pasta appears a little dry, add some more extra virgin olive oil and mix it through. Garnish the top of this pasta dish with the roasted walnuts and serve it with grated cheese.

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