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Browned Butter Orecchiette with Broccoli Rabe
Browned Butter Orecchiette with Broccoli Rabe
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Prep Time:
30 minutes
Total Time:
30 minutes
Tender broccoli rabe features slender stems and leafy greens with a delightful bitterness.
Ingredients:
  • 1 lb broccoli rabe (rapini)
  • 1/3 cup butter
  • 1 tablespoon fresh lemon juice
  • 1 package (8.8 oz) orecchiette (tiny disk) pasta (about 6 3/4 cups)
  • Toasted pine nuts or chopped walnuts, if desired
  • Shredded Parmesan cheese, if desired
Instructions:
  • Trim and discard tough stem ends of broccoli rabe. Cut remaining stems into 1-inch pieces and leaves into 2-inch pieces. Cut any florets into bite-size pieces if needed. Keep aside.
  • In a 1-quart saucepan, melt butter over medium heat, stirring constantly until it turns a beautiful medium golden brown. Be attentive as butter can quickly go from browned to burnt. Take the saucepan off the heat, then mix in lemon juice and salt.
  • Add reserved broccoli rabe stems to the pasta during the last 5 minutes of cooking and proceed with the package instructions for cooking and draining the pasta.
  • In a 12-inch nonstick skillet over medium heat, heat 1 tablespoon of the browned butter. Cook reserved broccoli rabe leaves and florets for 4 to 6 minutes, stirring often until leaves are wilted. Add pasta mixture and remaining browned butter, toss until coated and heat until hot. Top with nuts and cheese before serving.

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