Browned Butter Orecchiette With Broccoli Rabe Recipe

Ingredients

1

lb broccoli rabe (rapini)

1/3

cup butter

1

tablespoon fresh lemon juice

1/2

teaspoon salt

1

package (8.8 oz) orecchiette (tiny disk) pasta (about 6 3/4 cups)

Toasted pine nuts or chopped walnuts, if desired

Shredded Parmesan cheese, if desired

Preparation

Cut off tough stem ends (about 1 inch) from broccoli rabe and discard. Cut remaining stems into 1-inch pieces. Cut leaves crosswise into 2-inch pieces (about 10 loosely packed cups). Cut any florets into bite-size pieces if necessary. Set aside.

In 1-quart saucepan, heat butter over medium heat, stirring constantly, until medium golden brown. (Watch carefully because butter can brown and then burn quickly.) Remove from heat; stir in lemon juice and salt.

Cook and drain pasta as directed on package—except add reserved broccoli rabe stems during last 5 minutes of cooking.

Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the browned butter over medium heat. Add reserved broccoli rabe leaves and florets; cook 4 to 6 minutes, stirring frequently, until leaves are wilted. Add pasta mixture and remaining browned butter; toss to coat. Heat until hot. Sprinkle with nuts and cheese.

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