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Orecchiette with Broccoli Rabe, White Beans, and Chili

Whole wheat orecchiette tossed with bitter broccoli rabe, white beans, garlic, and chili flakes in an olive oil sauce.

Ingredients

  • 8 oz dry whole wheat orecchiette
  • 3 tbsp olive oil
  • 4 cloves garlic thinly sliced
  • 1/2 tsp red chili flakes
  • 1 bunch broccoli rabe chopped, about 1 lb
  • 15 oz white beans 1 can, drained and rinsed
  • 1/4 cup grated pecorino optional
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 lemon zested

Instructions

  1. Bring a large pot of salted water to a boil. Cook orecchiette according to package directions until al dente. Reserve 1 cup pasta water, then drain.
  2. Meanwhile, blanch broccoli rabe in the same pot for 2 minutes before adding pasta, then remove and set aside (or cook separately).
  3. Heat olive oil in a large skillet over medium heat. Add garlic and chili flakes, cooking until garlic is golden, about 1 minute.
  4. Add broccoli rabe and white beans, cooking 3-4 minutes until warmed through.
  5. Add cooked pasta and a splash of reserved pasta water, tossing to combine and loosen into a light sauce.
  6. Season with salt and pepper, finish with lemon zest, and top with grated pecorino if using.