Penne with Broccoli Rabe, Walnuts, and Pecorino
A hearty Italian pasta dish combining penne with sautéed broccoli rabe, toasted walnuts, and rich Pecorino Romano cheese in a creamy leek sauce. The dish balances bitter greens with creamy, nutty flavors.
Ingredients
- •¼ cup olive oil
- •2½ cups leeks
- •2 bunches broccoli rabe
- •4 cloves garlic
- •¾ cup vegetable broth
- •⅓ cup crme frache
- •1 tablespoon lemon peel
- •1 cup Pecorino Romano cheese
- •1 pound penne
- •1½ cups walnut halves
Cooking Instructions
- 1.
Heat oil in heavy large skillet over medium-high heat. Add leeks and sauté until golden and soft, about 5 minutes. Add broccoli rabe and sauté, tossing with tongs, until slightly softened and bright green, about 3 minutes. Add garlic and stir 1 minute. Stir in broth, crme frache, and lemon peel, then 1/3 cup cheese.
9 min
- 2.
Season to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Stir in broccoli rabe mixture and walnuts, adding 1/2 cup cooking liquid to moisten and adding more by tablespoonfuls if needed. Divide pasta among bowls. Serve, passing remaining cheese separately.
15 min
- 3.
*An Italian leafy green vegetable with scattered clusters of tiny, broccoli-like florets; available at some supermarkets and at specialty foods stores.
