Rye Orecchiette with Flowering Broccoli Rabe, Preserved Lemon, and Garden Greens | TASTE

Ingredients

• 5 to 6 Eureka lemons, scrubbed
• 1 c kosher or sea salt
• 1 lg bunch flowering broccoli rabe, trimmed and coarsely chopped
• 3 tbsp good-quality extra-virgin olive oil
• ½ c loosely packed nasturtium leaves
• 1 c loosely packed orach leaves (or dandelion greens or another dark, leafy green), coarsely chopped
• 1 batch rye orecchiette
• 2 oz firm sheep’s milk cheese (such as canestrato or pecorino), shaved into broad, thin slices with a vegetable peeler