Broccoli With Cannellini Beans Over Orecchiette

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Broccoli rabe
2		Garlic cloves - minced
1/3 cup	78ml	Olive oil
1/3 cup	78ml	Chicken broth
1 teaspoon	5ml	Dried pepper flakes
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	320g / 11oz	Cooked cannellini beans
1 lb	454g / 16oz	Orecchiette

Recipe Instructions

Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain.

In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately-high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.

In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine.

This recipe yields 4 to 6 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6527 broadcast 07-19-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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