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Orecchiette with Broccoli Rabe, Garlic and Pine Nuts

Source: Casual Cuisines of the World - Trattoria by Mary Beth Clark
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 4
A variety of small, round pasta shaped like little ears, orecchiette are typically found in southern Italian trattorias, especially those in Apulia. Broccoli rabe has longer stems, smaller flower heads and a somewhat more bitter flavor than regular broccoli, which can be substituted.
1 lb broccoli rabe
3/4 lb dried orecchiette
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped yellow onion
1/2 cup pine nuts
1-2 fresh small red chilies, seeded and sliced into thin rings
4 teaspoons chopped garlic
1 1/2 cups vegetable or meat stock
2 tablespoons chopped fresh  parsley
1 cup fresh cilantro leaves (fresh coriander), optional
Freshly grated good-quality Italian Parmesan or pecorino romano cheese  
Other necessary recipes:
Vegetable Stock Meat Stock
Orecchiette with Broccoli Rabe, Garlic and Pine Nuts Recipe at
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.

Recipe author: Mary Beth Clark

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Garlic Pastas
 Healthy One-Dish: Meals with Broccoli
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 591
Fat. Total: 23g
Fiber: 5g
Carbohydrates, Total: 80g
Sodium: 51mg
% Cal. from Fat: 35%
Cholesterol: 8mg
Protein: 20g
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