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Broccoli Rabe with White Beans and Ditalini
This simple weeknight pasta features a classic southern Italian combination of ingredients. Each contributes unique character, fruity olive oil, pungent garlic, spicy pepper flakes, bitter broccoli rabe, creamy white beans, wheaty pasta, funky pecorino cheese and tangy lemon juice. For ease, we use canned beans and cook everything together in a single pot—no need to boil the pasta separately.
4
Servings
Tip
Don’t discard the leaves from the broccoli rabe unless they’re bruised or damaged. The leaves are tender and flavorful, so leave them attached and cut them into 2-inch pieces with the stalks.
30 minutes
Ingredients
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¼
cup extra-virgin olive oil, plus more to serve
-
4
medium garlic cloves, minced
Directions
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01In a large Dutch oven over medium-high, combine the oil, garlic, pepper flakes and broccoli rabe. Cook, stirring occasionally, until the rabe leaves begin to wilt, about 3 minutes. Stir in 3 cups water and bring to a boil, then stir in the ditalini, beans, ¼ teaspoon salt and ½ teaspoon black pepper. Return to a boil, cover and cook, stirring occasionally, until the ditalini is al dente, 10 to 12 minutes.
10-12 minutes seems like a long time to boil rapini and canned beans. Won’t they get too soft/break down in that time?