Tuesday, June 28, 2011

Orecchiette with Broccoli Rabe, Basil, and Lemon

The Orecchiette dish originally called for fresh oregano, but with all those fresh herbs from the farm in the fridge I consulted “The Flavor Bible” by Karen Page and Andrew Dornenburg and discovered that basil also pairs well with Broccoli Rabe.

Meatless Monday Menu
– Orecchiette with Broccoli Rabe, Basil, and Lemon, and Frittata
Farm Share Food – Basil, Broccoli Rabi, Garlic Scapes, Parsley

Orecchiette with Broccoli Rabe, Basil, and Lemon
From http://www.marthastewart.com/352659/orecchiette-broccoli-rabe-oregano-and-lemon

Printable Version

Salt and Pepper, to taste
¾ pound orecchiette
1 bunch Broccoli Rabe, stems removed and roughly cut into 1 ½ inch pieces
¼ olive oil
3 T garlic scapes, minced
½ heaping t red-pepper flakes
1 T fresh Basil, cut into strips
2-3 t lemon juice

In a large pot of salted water cook pasta according to package directions. Add Broccoli Rabe when 4 minutes of cook time remains. Drain pasta and Broccoli Rabe and return to pot.

While pasta cooks heat oil in a small skillet. Add Garlic Scapes and red-pepper flakes and cook over medium heat until garlic begins to brown, 2 minutes.

Toss oil mixture with pasta mixture. Season with salt and pepper and sprinkle with basil and drizzle on lemon juice.

No comments:

Post a Comment