Some vegetables are meant for grown-up taste buds, and broccoli rabe may be top of the list. This dish stands up as a meal on its own or as a side that incorporates starch and a green vegetable in one. You can also substitute broccoli or gai lan, whichever is looking good in the garden that day.
2 tbsp (60 mL) kosher salt, for pasta water
1/3 cup (33 g) walnut halves
1 tbsp extra virgin olive oil
5 strips bacon, cut into ¼-in (6-mm) strips
1 medium onion, peeled, halved and thinly sliced
1 garlic clove, minced1 tsp (5 mL) fennel seeds, crushed
1 dried red chili pepper, crumbled1 lb (500 g) broccoli rabe
1 lb (500 g) dried farfalle (bow-tie pasta)
½ cup (45 g) grated Parmesan cheese
In a large pot on high heat, bring 6 quarts (1 litre) of water and salt to a boil. In a sauté pan on medium heat, toast walnuts for about 2 minutes, stirring frequently to prevent burning. Remove walnuts from pan, crumble with your fingers, and set aside. In same pan, warm olive oil. Add bacon and fry until crispy. Add onions, garlic, fennel seeds, and chili. Cook until onions are lightly browned. Cut broccoli rabe into 2-in (5-cm) pieces; separate thick stems from slender tops and leaves. Add broccoli rabe stems to pan and cook for 2 minutes, then add leaves. Reduce heat to low. Add pasta to boiling water and cook al dente, according to package directions. Drain pasta, reserving 1 cup (250 mL) water. Add pasta, cheese, and a little reserved pasta water to pan and toss gently to combine. Add more water, a little at a time, to form a creamy sauce. Garnish each serving with toasted walnuts. Makes 4-5 servings
© Copyright (c) The Vancouver Sun
Comments
Post a Comment