penne with rapini

 Rapini aka broccoli rabe

Penne + rapini + white beans + toasted panko

I love rapini’s bitter nuttiness.  I picked up a bushel at the Farmer’s Market this weekend, so I decided to add it to pasta for dinner.  (I have been making a lot of pasta in an effort to reduce the obscenely massive stockpile of noodles I have in my cupboard.)  First, I trimmed and blanched the greens. Then I poured some vegetable stock into a saucepan with the juice of one lemon.  Next, I plopped in some white beans for creaminess and let that simmer for a bit.  Then, I tossed in the cooked penne, the blanched rapini, some red chili flakes, lemon zest and a little olive oil.  In a small frying pan, I toasted up some panko crumbs with a pat of butter to sprinkle on top for some crunch.  Finally, I dusted the whole thing with some freshly grated parmesan.  Tasty!

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