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[edit] Ingredients
½ |
pound fresh fava beans shelled (abt 1 cup) |
½ |
pound broccoli rabe |
¾ |
pound tagliarini or thin spaghetti |
4 |
garlic cloves minced |
⅓ |
|
⅓ |
cup Nicoise olives pitted |
⅛ |
teaspoon dried hot red pepper flakes |
¼ |
cup dry white wine |
2 |
tablespoons chopped fresh flat-leafed parsley |
8 |
fresh basil leaves cut julienne strips |
3 |
ounces grated Pecorino Romano cheese |
[edit] Preparation
Step 1 |
In a kettle of salted boiling water blanch fava beans 10 seconds and transfer with a slotted spoon to a bowl of ice water. Drain beans and gently remove outer skins. |
Step 2 |
In same kettle of salted boiling water blanch broccoli rabe 1 minute and transfer with slotted spoon to a bowl of ice water. Drain broccoli rabe and cut into 2-inch pieces. |
Step 3 |
In same kettle of boiling water cook pasta until al dente. While pasta is cooking, in large heavy skillet cook garlic in oil over medium heat, stirring until softened. Add beans, broccoli rabe, olives, red pepper and cook, stirring for 4 minutes. Add wine and cook mixture over moderately-high heat, stirring occasionally 1 minute. |
Step 4 |
Drain pasta and add with herbs to skillet, tossing gently with bean mixture to combine. Serve pasta with Pecorino Romano cheese. |
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