Andrew Zimmern Cooks: Broccoli Rabe Pasta - Andrew Zimmern

Ingredients

• 1/4 pound day-old Italian bread, torn into chunks
• 1/4 cup lightly packed flat-leaf parsley leaves
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon finely grated lemon zest
• 1 small garlic clove, minced
• Salt
• Pepper
• 1 pound broccoli rabe, stem tips trimmed
• 1/2 cup extra-virgin olive oil
• 1 pound chitarra or spaghetti
• 1/2 teaspoon crushed red pepper
• 3 garlic cloves, thinly sliced
• Zest of 1 lemon
• Freshly grated Parmigiano-Reggiano cheese, for serving