- 1 lg. bunch rapini
- 1/2 lb. penne
- 3 tbsp. olive oil
- 3 cloves garlic, chopped
- 1/3 cup currants, soaked in warm water until plump and drained
- 1/3 cup pine nuts, lightly toasted (or walnuts)
- red pepper flakes (optional)
- salt to taste
- freshly grated Parmesan cheese
Put the pasta on to cook. Clean rapini and remove one inch of the tougher ends of the stalks. Chop the rest of the rapini into bite sized pieces.
Sauté chopped garlic in a bit of olive oil for a couple of minutes. Add rapini and some chicken broth (or 1/4 cup water) to pan and cook until greens have wilted. Remove from heat.
When the pasta is cooked al dente, add the currants, pine nuts, and red pepper flakes to the greens.
Scoop the pasta from the water with a pasta scoop or sieve and transfer it to the pan of greens. Leave some water clinging to the pasta. Place the pan over high heat and toss the pasta with the greens. Season to taste.
Serve with Parmesan cheese. Add sausage to the pasta for a heartier meal.