| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Clprime2 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Fresh fava beans; shelled (about 1 |
|
|
; cup) |
| 1/2 |
lb |
Broccoli rabe |
| 3/4 |
lb |
Tagliarini or thin spaghetti |
| 4 |
|
Garlic cloves; minced |
| 1/3 |
c |
Extra virgin olive oil |
| 1/3 |
c |
Nicoise olives pitted |
| 1/8 |
ts |
Dried hot red pepper flakes |
| 1/4 |
c |
Dry white wine |
| 2 |
tb |
Chopped fresh flat-leafed parsley |
| 8 |
|
Fresh basil leaves; cut into julienne |
|
|
; strips |
| 3 |
oz |
Grated Pecorino Romano cheese |
INSTRUCTIONS
In a kettle of salted boiling water blanch fava beans 10 seconds and
transfer with a slotted spoon to a bowl of ice water. Drain beans and
gently remove outer skins.
In same kettle of salted boiling water blanch broccoli rabe 1 minute and
transfer with slotted spoon to a bowl of ice water. Drain broccoli rabe and
cut into 2-inch pieces.
In same kettle of boiling water cook pasta until al dente.
While pasta is cooking, in large heavy skillet cook garlic in oil over
medium heat, stirring until softened. Add beans, broccoli rabe, olives, red
pepper and cook, stirring for 4 minutes. Add wine and cook mixture over
moderately high heat, stirring occasionally 1 minute.
Drain paste and add with herbs to skillet, tossing gently with bean mixture
to combine.
Serve pasta with Pecorino Romano cheese.
Converted by MC_Buster.
Per serving: 696 Calories (kcal); 72g Total Fat; (96% calories from fat);
1g Protein; 5g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other
Carbohydrates
Recipe by: COOKINGLIVE PRIMETIME SHOW #CPOOO3
Converted by MM_Buster v2.0n.
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