Broccoli Raab with Roasted Garlic and Fusilli
1 head garlic
kosher salt
1 bunch broccoli raab, about one pound
1 pound fusilli or other short pasta
3 tablespoons extra-virgin olive oil
freshly ground black pepper to taste
dash hot pepper flakes (optional)
grated Parmesan cheese
Slice 1/4 inch off the top of the garlic head, wrap in aluminum foil, and
bake in a 375F oven about 30 minutes. Remove cloves from skin and slice. Set
aside.
Put a pot with 4 quarts of water and a teaspoon of salt on the stove over high
heat.
Cut off the bottom 1/2 inch from the stem of the broccoli raab. Then lay the
bunch on its side on a cutting board and cut crosswise. The stem portions
should be no more than 3/8 inch wide; the leafy tops can be cut somewhat wider,
as much as 3/4 inch.
Rinse the broccoli raab in a colander and put into the pot when the water comes
to a boil. Cook 7 minutes or until just tender. Scoop out with a skimmer into
the colander and return the pot to a boil. When it reaches the boil again, add
the pasta and cook until just tender.
Put the broccoli raab in a large skillet - a wok is ideal for this - and turn
the heat on low.Drain the pasta in the colander and add to the broccoli raab
with the garlic, half the olive oil, salt and black pepper to taste, and pepper
flakes (if desired). Toss and cook a few minutes, just until flavors meld. Add
remaining olive oil and serve with Parmesan.
Makes 4 servings.
---------------------------------
Share your photos with the people who matter at Yahoo! Canada Photos
