Orecchiette with Broccoli Rabe + Sonoma Gourmet Roasted Chiles Olive Oil
This orecchiette pasa with broccoli rabe, pine nuts and roasted chiles olive oil from Sonoma Gourmet is so good! We love making this pasta recipe on a summer weeknight for a quick and easy meal.
Servings: 2
Ingredients
- Extra Virgin Olive Oil
- 1 bunch Broccoli Rabe
- 8 oz Orecchiette Pasta
- 2 cloves Garlic minced
- 1/4 cup Dry White Wine
- 1 Lemon juiced and zested
- pinch Red Pepper Flakes
- 1/4 cup Pine Nuts
- 1/2 cup Parmesan Cheese
- Salt
- Pepper
- Sonoma Gourmet Red Chiles Olive Oil
Instructions
- In a medium saucepan add the pine nuts. Toast the pine nuts on medium heat until they turn a light brown color and smell toasted. Set the pine nuts aside.
- Trim the broccoli rabe stems. In a medium/large sauce pan add some olive oil and the minced garlic. Cook for 1-2 minutes. Then add the broccoli rabe. Cook for 3-4 minutes then turn off the stove.
- In a large pot bring water to a boil and add some salt (you want the water to be salty like the ocean). Cook the pasta according to directions making sure it's al dente. Reserve a 1/4 cup of cooking water.
- Add the white wine to the broccoli rabe and cook for 30 seconds - 1 minute. Then add the lemon juice. Season with some salt, pepper, and red pepper flakes.
- Add the pasta to the broccoli rabe along with the lemon zest and 1-2 tablespoons of the Sonoma Gourmet Red Chilies Olive Oil. Add the freshly grated parmesan cheese and stir. If the pasta seems dry, add some of the pasta water.
- Serve the pasta with some parmesan cheese on top and some pine nuts. I also added an extra drizzle of the Sonoma Gourmet Red Chiles Olive Oil.