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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Orecchiette is a pasta that looks like tiny disks or little ears, which is what the name means. Ingredients:
2-1/2 cups uncooked orecchiette or small tube pasta |
1/2 pound broccoli rabe |
4 bacon strips, diced |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
2 tablespoons chopped oil-packed sun-dried tomatoes |
2 garlic cloves, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons grated parmesan cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, trim 1/2 in. off from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside.
2. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Drain pasta, reserving 1 cup cooking liquid; set aside.
3. In the bacon drippings, cook and stir garbanzo beans until lightly browned. Stir in tomatoes and garlic. Add the broccoli rabe, salt, pepper and 1/2 cup reserved cooking liquid. Bring to a boil.
4. Reduce heat; cover and simmer for 3-5 minutes or until broccoli rabe is tender. Stir in the pasta, bacon and enough remaining cooking liquid to moisten the pasta. Sprinkle with Parmesan cheese. Yield: 4 servings.
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