Categories: Pasta

Ingredients

• 1 lb. broccoli rabe, trimmed and cut into 2-inch pieces
• 8 oz. uncooked orecchiette
• 2 tbsp. olive oil
• 1/4 cup thinly sliced garlic
• 1/4 tsp crushed red pepper
• 3/4 tsp plus 1/8 tsp kosher salt, divided
• 1/2 (5.2 oz.) package garlic-and-herb spreadable cheese (such as Boursin)
• 1 tsp lemon zest

Directions

1. Bring a large saucepan of water to a boil over high. Add broccoli rabe; boil until crisp-tender, about 2 minutes. Using tongs or a slotted spoon, transfer broccoli rabe to a colander. Rinse under cold water to cool to room temp; squeeze gently to remove excess water. Set aside.

2. Return water in pan to a boil over high. Add pasta; cook until al dente, about 12 minutes. Reserve 2/3 cup cooking liquid. Drain pasta; set aside.

3. Heat oil in a large skillet over medium-low. Add garlic, red pepper, and 1/8 tsp salt; cook, stirring often, until garlic is tender, about 5 minutes. Add cheese and reserved 2/3 cup cooking liquid; stir until cheese melts. Stir in broccoli rabe and pasta; cook until warmed, about 2 minutes. Sprinkle with zest and remaining 3/4 tsp salt. Toss well to combine.

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