Ingredients

• 1 bunch rapini (aka Broccoli Raab)
• penne pasta
• extra virgin olive oil (we recommend Taber Ranch or Capay Oaks)
• garlic, minced
• currants, soaked in warm water until plump and drained (or raisins)
• pine nuts, lightly toasted (or walnuts)
• red pepper flakes (optional)
• salt
• freshly grated Parmesan cheese

Preparation

Wash the rapini well and separate the large stems and leaves. Bring several quarts of water to a boil. Blanch the large stems for about 1 1/2 minutes, until barely tender. Add tender stems and leaves and blanch 1 minute. Remove the greens to a colander to drain. Reserve cooking water. Salt the greens water and add the pasta. While the pasta cooks, heat the oil in a large saute pan over medium-low heat. Add the garlic and soften it. Stir the greens into the garlic oil and remove from heat. When the pasta is cooked al dente, add the currants, pine nuts, and red pepper flakes to the greens. Scoop the pasta from the water with a pasta scoop or sieve and transfer it to the pan of greens. Leave some water clinging to the pasta. Place the pan over high heat and toss the pasta with the greens. Add 1/4 cup or so of the greens/pasta water. Season to taste. Serve with Parmesan cheese.

Serves 3-6

Adapted from The Greens Cookbook.

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