No votes yet
Active time
5 minutes
Total time
20 minutes
4 servings
Serving Size
1/4 recipe

1 pound broccoli rapini (also known as broccoli rabe), washed and coarsely chopped

10 ounces dried whole grain orecchiette pasta

2 tablespoons extra virgin olive oil

3 cloves garlic, finely chopped

½ teaspoon red pepper flakes

1 (15-ounce) can chickpeas, drained and rinsed

Zest of 1 lemon (reserved from the Mediterranean Salmon with Olives recipe)

Juice of ½ lemon (reserved from the Mediterranean Salmon with Olives recipe)

Salt and pepper to taste

¼ cup grated Pecorino cheese (about 1 ounce)

  1. Bring a large pot of lightly salted water to a boil and add the broccoli rapini and pasta. Cook for about 11 minutes, until the pasta is al dente. Reserve 1 cup of the cooking water, then drain in a large colander.
  2. While the pasta and broccoli rapini are cooking, heat a large pot over medium-low heat. Add the olive oil and swirl to coat. Add the garlic and red pepper flakes and stir until fragrant (about 1 minute), then add the chickpeas.
  3. Add the drained pasta and broccoli rapini into the chickpea mixture and toss to combine, adding the reserved cooking water a few tablespoons at a time if needed. Add the lemon zest and lemon juice. Taste and adjust seasoning, adding salt and pepper if needed. Garnish with grated Pecorino cheese before serving.

An Oldways recipe and photo, created in partnership with the Global Salmon Initiative


Calories: 470
Total Fat: 12g
Saturated Fat: 2.5g
Sodium: 105mg
Carbohydrate: 70g
Fiber: 12g
Total Sugar: 3g (Added Sugar: 0g)
Protein: 18g

Yield: 4 servings

Serving Size: 1/4 recipe

Review this Recipe