Broccoli Raab with Roasted Garlic and Fusilli

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Broccoli Raab with Roasted Garlic and Fusilli

 

1 head garlic

kosher salt

1 bunch broccoli raab, about one pound

1 pound fusilli or other short pasta

3 tablespoons extra-virgin olive oil

freshly ground black pepper to taste

dash hot pepper flakes (optional)

grated Parmesan cheese

 

Slice 1/4 inch off the top of the garlic head, wrap in aluminum foil, and bake

in a 375F oven about 30 minutes. Remove cloves from skin and slice. Set aside.

Put a pot with 4 quarts of water and a teaspoon of salt on the stove over high

heat.

Cut off the bottom 1/2 inch from the stem of the broccoli raab. Then lay the

bunch on its side on a cutting board and cut crosswise. The stem portions should

be no more than 3/8 inch wide; the leafy tops can be cut somewhat wider, as much

as 3/4 inch.

Rinse the broccoli raab in a colander and put into the pot when the water comes

to a boil. Cook 7 minutes or until just tender. Scoop out with a skimmer into

the colander and return the pot to a boil. When it reaches the boil again, add

the pasta and cook until just tender.

Put the broccoli raab in a large skillet - a wok is ideal for this - and turn

the heat on low.Drain the pasta in the colander and add to the broccoli raab

with the garlic, half the olive oil, salt and black pepper to taste, and pepper

flakes (if desired). Toss and cook a few minutes, just until flavors meld. Add

remaining olive oil and serve with Parmesan.

Makes 4 servings.

 

 

 

 

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