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Penne Pasta with Broccoli Rabe and Sweet Peas
Cornell University & Barilla Pasta
Yield: 8 servings 12 cloves garlic, sliced thin
½ cup + 3 tbsp. extra virgin olive oil
2 lbs. 8 oz. broccoli rabe, blanched and chopped
2 ½ lbs. Barilla Plus penne, par-cooked and drained
13 ½ oz. baby lima beans, blanched
13 ½ oz. sweet peas
10 oz. parmigiano cheese, shredded
½ cup + 2 tbsp. fresh basil, finely chopped
kosher salt, to taste
freshly ground back pepper, to taste
1. Heat olive oil in large sauté pan. Add garlic and cook for 1 min. until translucent.
2. Add broccoli rabe and sauté for 1 min. more.
3. Add pasta, lima beans and peas and cook for 2 mins., until heated through.
4. Add cheese and basil. Toss and season to taste.
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Penne Pasta with Broccoli Rabe and Sweet Peas
Dec. 08, 2009Cornell University & Barilla Pasta
Yield: 8 servings 12 cloves garlic, sliced thin
½ cup + 3 tbsp. extra virgin olive oil
2 lbs. 8 oz. broccoli rabe, blanched and chopped
2 ½ lbs. Barilla Plus penne, par-cooked and drained
13 ½ oz. baby lima beans, blanched
13 ½ oz. sweet peas
10 oz. parmigiano cheese, shredded
½ cup + 2 tbsp. fresh basil, finely chopped
kosher salt, to taste
freshly ground back pepper, to taste
1. Heat olive oil in large sauté pan. Add garlic and cook for 1 min. until translucent.
2. Add broccoli rabe and sauté for 1 min. more.
3. Add pasta, lima beans and peas and cook for 2 mins., until heated through.
4. Add cheese and basil. Toss and season to taste.
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