Baked Pasta with Roquefort and Broccoli Rabe | culture: the word on cheese

Ingredients

• Kosher salt as needed
• 12 ounces dry tubular pasta (such as rigatoni or penne)
• 1 bunch broccoli rabe (thick stems trimmed off and roughly chopped into 1-inch pieces)
• 8 tablespoons of butter
• 2 cloves garlic (grated)
• Freshly cracked black pepper to taste
• ½ cup pasta cooking water
• 1 cup heavy cream
• 1 teaspoon chili flakes (or to taste)
• Zest of 1 lemon
• 8 ounces crumbled Roquefort