Tricolore Farfalle with Broccoli Rabe

Tricolore Farfalle with Broccoli Rabe

The intense green of broccoli rabe, a quintessential winter vegetable, meets the tricolor Farfalle in a dish that celebrates the tradition and flavors of Italian cuisine. A plate full of seasonal vegetables, enriched with a hint of spice and a savory cheese topping. Perfect for anyone looking for a healthy, delicious, and flavorful meal.

Ingredients

(4 people)

300 g of Tricolore Farfalle Arrighi
500 g of broccoli rabe
1 garlic clove
Extra virgin olive oil to taste
Salt to taste
Dried chili flakes (optional)
Grated Parmigiano Reggiano or Pecorino Romano, to taste

Preparation

Start by preparing the broccoli rabe: remove the tough parts and break the leaves into two or three pieces. Wash them thoroughly and let them drain in a colander.
Meanwhile, in a large pan, sauté a halved garlic clove (without the germ) in a little extra virgin olive oil.
Once the garlic turns golden, add the broccoli rabe, season with salt, and cover. Let it cook for 15-20 minutes, stirring occasionally.
Turn off the heat and let it cool slightly.
In another pot, bring salted water to a boil and cook the Tricolore Farfalle Arrighi.
Finely chop the cooked broccoli rabe and add it back to the pan. Add a bit of olive oil and, if you like, a pinch of dried chili flakes. Let it sauté for a few minutes and, if needed, adjust the salt.
When the farfalle are almost ready, drain them directly into the pan with the broccoli rabe, adding a little pasta cooking water to help combine the flavors. Toss well for a few minutes.
Plate the dish and serve with a generous amount of grated Parmigiano Reggiano or Pecorino Romano for a more flavorful dish.