Pasta with Broccoli Rabe, Raisins, and Pine Nuts

Name: Pasta with Broccoli Rabe, Raisins, and Pine Nuts
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 2 , anchovy fillets, rinsed; 4 tablespoons, extra-virgin olive oil; 1/2 teaspoon, grated lemon zest plus 1 tablespoon juice; 4 , garlic cloves, minced; 1 pound, orecchiette pasta; , Salt; 1/2 teaspoon, red pepper flakes; 1 pound, broccoli rabe, trimmed and cut into 1/4-inch pieces; 1/2 cup dark, raisins; 1 cup, low-sodium chicken broth; 1 1/2 tablespoons, unsalted butter; 1 ounce, Parmesan cheese, grated (1/2 cup), plus extra for serving; 2 tablespoons chopped, fresh mint leaves, optional; 1/4 cup, pine nuts, toasted

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Appears in Cook's Illustrated November/December 2011

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Fruits & Vegetables

Vegetables

Pasta

To fine-tune this classic combination, we first needed to tame broccoli rabe’s bitter edge.

SERVES4 to 6

TIME1¼ hours

WHY THIS RECIPE WORKS

Sautéing the rabe provided a tender-firm bite, but the intensely bitter flavor was off-putting to tasters. Adding a splash of pasta water and chicken broth to the skillet as we sautéed the rabe helped tame the bitterness, and also provided ...

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