Orecchiette with Chickpeas and Greens - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food T
Bring a large pot of lightly salted water to a boil and add the broccoli rapini and pasta. Cook for about 11 minutes, until the pasta is al dente. Reserve 1 cup
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Ingredients
- 1 pound broccoli rapini (also known as broccoli rabe), washed and coarsely chopped
- 10 ounces dried whole grain orecchiette pasta
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, finely chopped
- ½ teaspoon red pepper flakes
- 1 (15-ounce) can chickpeas, drained and rinsed
- Zest of 1 lemon (reserved from the Mediterranean Salmon with Olives recipe)
- Juice of ½ lemon (reserved from the Mediterranean Salmon with Olives recipe)
- Salt
- pepper
- ¼ cup grated Pecorino cheese (about 1 ounce)
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