Tricolore Farfalle with Broccoli Rabe
Ingredients
(4 people)
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300 g of Tricolore Farfalle Arrighi
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500 g of broccoli rabe
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1 garlic clove
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Extra virgin olive oil to taste
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Salt to taste
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Dried chili flakes (optional)
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Grated Parmigiano Reggiano or Pecorino Romano, to taste
Preparation
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Start by preparing the broccoli rabe: remove the tough parts and break the leaves into two or three pieces. Wash them thoroughly and let them drain in a colander.
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Meanwhile, in a large pan, sauté a halved garlic clove (without the germ) in a little extra virgin olive oil.
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Once the garlic turns golden, add the broccoli rabe, season with salt, and cover. Let it cook for 15-20 minutes, stirring occasionally.
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Turn off the heat and let it cool slightly.
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In another pot, bring salted water to a boil and cook the Tricolore Farfalle Arrighi.
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Finely chop the cooked broccoli rabe and add it back to the pan. Add a bit of olive oil and, if you like, a pinch of dried chili flakes. Let it sauté for a few minutes and, if needed, adjust the salt.
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When the farfalle are almost ready, drain them directly into the pan with the broccoli rabe, adding a little pasta cooking water to help combine the flavors. Toss well for a few minutes.
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Plate the dish and serve with a generous amount of grated Parmigiano Reggiano or Pecorino Romano for a more flavorful dish.
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