My first farmers market outing this spring, to the fantastic Sunday Jackson Heights Greenmarket in Queens, New York City, initially seemed to just feature an array of so-so post-winter options. However, as I made my way toward through the market, I encountered some truly seasonal items, like asparagus, ramps, and something I hadn't noticed before (nor realized was super seasonal), overwintered broccoli rabe.
I picked up that broccoli rabe, and went to the internet to figure out how to do more than just sauté it. I ultimately settled on this simple Smitten Kitchen recipe for "Pasta with Garlicky Broccoli Rabe." It couldn't be a simpler (and tasty) recipe to make, and I really can't wait to make it over and over again.
I prepared the broccoli rabe by washing the stems thoroughly and then chopping them into one-inch segments.
At the same time, I brought a pot of water to boil and added 3/4 lb of pasta (not the full pound called for in the original recipe). When approx. five minutes was left in the cooking time, I added the rabe to cook in the pot as well.
I then drained the pasta and greens, and added to it, a sautéed olive oil, garlic, red pepper, and kosher salt mixture.
Then simply garnished with shaved parmesan and served!
The pasta was definitely garlicky, had great flavor from the greens, and a nice amount of flavor from the cheese.
The two modifications that I will make moving forward are 1) to reduce the amount of salt by nearly half because 1 tsp. seemed to be way too much, and 2) to also reduce the amount of pasta to perhaps 1/2 lb or to increase the greens. I really liked the flavor of the greens and would love for them to take a more prominent role in the dish!
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