Cooley Family Farm

Tonight Kevin said that as he distributed rapini today he either saw looks of excitement or of fear. So for those who may be unsure what to do with rapini I wanted to share this fabulous way to cook it that we enjoyed this evening.

Pasta with Rapini

Ingredients:

1 bunch rapini, trimmed and cut into 1-inch pieces
1 (8 ounce) box uncooked pasta
1/2 cup walnuts
3 tablespoons olive oil
2 large cloves garlic, sliced
salt and black pepper to taste
1/2 cup shredded Parmesan cheese

When chopping the rapini you can use the entire plant other than the tougher portions of the stems. The stems may be used, but it is very important to only use the most tender parts of the stems. Coarsely chop the leaves and flowers. Cut the tender part of the stems into 1 inch pieces.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rapini, and cook until just tender, about 5 minutes.

Remove with a slotted spoon, and set aside.

Return the water to a boil, and stir in the pasta. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

While the pasta is cooking, cook and stir the walnut halves in a skillet over medium heat until fragrant, about 5 minutes. Set the walnuts aside, add the olive oil, and reduce heat to low.

Stir in the garlic, and cook until golden brown, about 3 minutes.

Stir in the broccoli rabe, and cook 3 minutes to reheat. Season to taste with salt and black pepper, then stir in the drained pasta and walnuts. Toss with Parmesan cheese before serving.

Yum! I hope you enjoy it.

Tracy