Orecchiette with Broccoli Rabe, Garlic and Pine Nuts

Trim any tough portions from the broccoli rabe, then cut the stems and leaves into 1-inch lengths; leave the florets whole. Place the stems on a steamer rack over (not touching) gently boiling water; cover and steam for 2-3 minutes. Add the leaves and florets and steam until cooked through yet firm when pierced with a fork, 2-3 minutes longer. Remove from the rack and set aside.

Fill a deep pot three-fourths full with salted water and bring to a rolling boil. Add the pasta and stir gently to prevent the pasta from sticking together. Cook until al dente, 10-12 minutes or according to package directions.

Meanwhile, in a large frying pan over medium heat, melt the butter with the olive oil. Add the onion and pine nuts and sauté until the onion is translucent and the pine nuts are lightly golden, about 3 minutes; do not allow the onion to brown. Add the chilies and garlic and sauté for a few seconds until very fragrant. Add the broccoli rabe and sauté for 2 minutes. Add the stock, bring to a boil, then reduce the heat to low and simmer for 1 minute.

Drain the orecchiette briefly in a colander and immediately add it to the frying pan. Toss well. Add the parsley and cilantro, if using, and toss well again. Season to taste with salt and pepper.

Transfer to a warmed serving bowl and sprinkle with the cheese. Serve immediately.