Orecchiette With Broccoli Rabe And Fried Chickpeas

Recipe Ingredients

1 lb	454g / 16oz	Orecchiette pasta
		= (little ear-shaped pasta, or use penne)
2 tablespoons	30ml	Butter - (1/4 stick)
6 tablespoons	90ml	Olive oil
4		Garlic cloves - minced
2		Garbanzo beans - (15 1/2 oz ea) - well drained
		= (chickpeas)
1/3 cup	78ml	Thinly-sliced fresh sage
1		Broccoli rabe - (abt 1 lb) - trimmed, and
		Cut into 1" pieces
2/3 cup	157ml	Dry white wine
1 cup	146g / 5.1oz	Freshly grated-Parmesan cheese - (packed) - abt 3 oz
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Cook orecchiette in large pot of boiling salted water until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.

Meanwhile, melt butter with olive oil in another large pot over high heat. Add garlic and stir 30 seconds. Add garbanzo beans and saute until garbanzo beans are beginning to color, about 8 minutes. Add half of sliced fresh sage and saute 1 minute to blend flavors. Add broccoli rabe, wine, and 1/2 cup reserved cooking liquid to pot.

Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes. Uncover and add pasta, remaining sage, and Parmesan cheese; toss to combine. Mix in more of reserved cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Transfer to large bowl and serve.

This recipe yields 6 servings.

Source:
Bon Appetit, January 2002

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