Penne With Broccoli Rabe, Walnuts, And Pecorino  Penne With Broccoli Rabe, Walnuts, And Pecorino 11362 penne with broccoli rabe walnuts and pecorino

Penne With Broccoli Rabe, Walnuts, And Pecorino

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recipe image  Penne With Broccoli Rabe, Walnuts, And Pecorino aef705d19e34e3e8d74fd735af4057fc l


4 Servings


/4 cup olive oil


1/2 cups chopped leeks (white and faded inexperienced aspects simplest; about 2 mountainous)


mountainous bunches broccoli rabe (rapini),* stemmed, coarsely chopped


garlic cloves, peeled


/4 cup vegetable broth


/3 cup crème fraîche or whipping cream


tablespoon finely grated lemon peel


cup grated Pecorino Romano cheese, divided


pound penne


1/2 cups walnut halves, toasted


  1. Step 1

    Warmth oil in heavy mountainous skillet over medium-high warmth. Add leeks and sauté except golden and soft, about 5 minutes. Add broccoli rabe and sauté, tossing with tongs, except barely softened and sparkling inexperienced, about 3 minutes. Add garlic and mosey 1 minute. Tear in broth, crme frache, and lemon peel, then 1/3 cup cheese. Season to taste with salt and pepper.

    Step 2

    In the intervening time, cook dinner pasta in mountainous pot of boiling salted water except merely mushy but silent firm to chunk, stirring infrequently. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Tear in broccoli rabe mixture and walnuts, adding 1/2 cup cooking liquid to moisten and adding more by tablespoonfuls if wished. Divide pasta among bowls. Lend a hand, passing supreme cheese individually.

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