Pasta with Fava Beans, Olives, And Broccoli Rabe Orso
|1/3 cNicoise olives pitted|
|1/3 cExtra Virgin Olive Oil|
|1/8 tsDried hot red pepper flakes|
|1/4 cDry white wine|
|1/2 lbFresh fava beans; shelled|
|1/2 lbBroccoli rabe|
|2 tbChopped fresh flat-leafed|
|4 Garlic; minced|
|3 ozGrated Pecorino Romano|
|8 Fresh basil leaves; cut into|
|3/4 lbTagliarini or thin spaghetti|
Pasta with Fava Beans, Olives, And Broccoli Rabe Orso Preparation
In a kettle of salted boiling water blanch fava beans 10 seconds and transfer with a slotted spoon to a bowl of ice water. Drain beans and gently remove outer skins. In same kettle of salted boiling water blanch broccoli rabe 1 minute and transfer with slotted spoon to a bowl of ice water. Drain broccoli rabe and cut into 2-inch pieces. In same kettle of boiling water cook pasta until al dente. While pasta is cooking, in large heavy skillet cook garlic in oil over medium heat, stirring until softened. Add beans, broccoli rabe, olives, red pepper and cook, stirring for 4 minutes. Add wine and cook mixture over moderately high heat, stirring occasionally 1 minute. Drain paste and add with herbs to skillet, tossing gently with bean mixture to combine. Serve pasta with Pecorino Romano cheese. Per serving: 696 Calories (kcal); 72g Total Fat; (96% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKINGLIVE PRIMETIME SHOW #CPOOO3 Converted by MM_Buster v2.0n.
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