Substances
4 Servings
1
/4 cup olive oil
2
1/2 cups chopped leeks (white and faded inexperienced aspects simplest; about 2 mountainous)
2
mountainous bunches broccoli rabe (rapini),* stemmed, coarsely chopped
4
garlic cloves, peeled
3
/4 cup vegetable broth
1
/3 cup crème fraîche or whipping cream
1
tablespoon finely grated lemon peel
1
cup grated Pecorino Romano cheese, divided
1
pound penne
1
1/2 cups walnut halves, toasted
Preparation
-
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.