Rapini with penne and chickpeas
Get to know your slightly harder to find greens, starting with this rapini - or 'brocoli rapini' - recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodwise.com.au.
Cooking tools:
- Kitchen scale
- Oven
- Saucepan
- Skillet
- Baking sheet
- Colander
- Chef's knife
- Cutting board
- Serving bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Peeler
- Plate
Ingredients
- ½ cup (100 g) dried kabuli chickpeas, soaked overnight in cold water
- 500 g penne
- 4 tablespoons extra virgin olive oil
- ½ cup (40 g) flaked almonds
- 6 cloves garlic, crushed or 1 teaspoon granulated garlic
- salt flakes and cracked black pepper
- juice of 1 lemon
- 2 bunches rapini, stems roll-cut into 4cm lengths, leaves ripped or sliced
- ½ cup (40 g) shaved parmesan
- 1 handful flat-leaf parsley leaves
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