Orecchiette with broccoli rabe with Pecorino Romano


Mario Batali


•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

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 into a warm serving bowl, sprinkle with some more Pecorino Romano and serve.