Levels: Easy
List of Ingredients
- 2 LB. of broccoli rabe
- 12 OZ. of pappardelle
- 5 OZ. of stracciatella
- 1 of garlic clove, crushed
- anchovies fillets in oil
- extra-virgin olive oil
- salt
- pink peppercorns
Method
1
Trim the broccoli rabe and blanch it. To blanch the broccoli rabe, bring water to a boil and add salt. Add broccoli rabe to boiling water for 2-3 minutes. Drain it and rinse with cold water. Set the tips aside and purée the leaves with 1/3 cup oil for a vibrant green sauce.
2
Bring water to a boil in a large pot. Season with salt. Add the pappardelle and cook until al dente. Meanwhile heat 2 Tbsp. oil in a pan with 1 garlic clove. Drain the pasta and toss it in the pan with the broccoli rabe tips and the sauce. Plate the pasta and top each dish with 1 spoonful of Stracciatella, 2 anchovy fillets, and pink peppercorns to taste.