Pasta With Rapini, Garlic, Raisins and Bread Crumbs | Oregonian Recipes

Ingredients

• 1 pound rapini (also called broccoli raab or rape), rinsed, thick stems cut off, leaves and sprouts coarsely chopped into 1-inch pieces
• 1 pound dried pasta, such as orecchiette, penne or rotini
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, slightly crushed with the flat side of a chef's knife
• 1/2 cup raisins, soaked for 10 minutes in a small bowl of very hot water and drained
• Juice from 1/2 lemon
• 1/2 teaspoon kosher or sea salt
• Freshly ground black pepper
• 2/3 cup dry-aged cheese, such as grated parmesan or pecorino Romano
• 1 cup toasted homemade bread crumbs (optional; see note)