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)
- 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.
- 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.
- 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
Total Fat: 12g
Saturated Fat: 2.5g
Total Sugar: 3g (Added Sugar: 0g)