Sunday, January 9, 2011

Broccoli Rabe and Goat Cheese Pasta

This dish is a great way to enjoy a creamy, cheesy pasta dish without the heaviness of cream-based sauces. A large helping of broccoli rabe, lemon zest, and oregano, lighten this dish and the goat cheese based sauce reheats very well. The original recipe calls for broccoli or broccolini, but I prefer broccoli rabe and used it instead.

Broccoli Rabe and Goat Cheese Pasta

1 pound broccoli rabe, chopped
1 teaspoon red pepper flakes
1 pound dried pasta
4 tablespoons extra virgin olive oil, plus extra for drizzling & cooking broccoli rabe
Juice and zest of 1 lemon
8 ounces fresh goat cheese, crumbled
1/4 cup fresh oregano leaves
Sea salt and freshly ground black pepper, to taste
Finely grated Parmesan or Pecorino Romano

- Bring a large pot of salted water to boil and cook the pasta until al dente. Reserve 1 cup of pasta cooking water before draining.

- In a large skillet, heat 2 tablespoons of olive oil, add the red pepper flakes and briefly toast, and sautée the broccoli rabe until tender.

- Return the pasta to the empty pot and add olive oil, lemon juice, and half of lemon zest, tossing to coat. Add broccoli, goat cheese, and half of oregano. Heat over low heat while stirring until goat cheese melts, adding reserved pasta water as necessary to create a silky sauce that coats the noodles (there may be enough residual heat in the pasta pot that you won't need to turn on the stove at all). Season to taste with salt and pepper. Divide the pasta between warm plates and top with the remaining zest and oregano. Sprinkle with Pecorino Romano cheese and drizzle with olive oil if desired. Serve immediately.

Adapted from: / Gordon Ramsay

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