Pasta with Spicy Broccoli Rabe and Pine Nuts The New York Times Magazine, March 20, 1994 Molly O'Neill Yield: 4 servings 2 bunches broccoli rabe (about 1 pound each), ends trimmed off, cut across int 1-inch pieces 1 lb. penne 2 bay leaves 4 Tsp. olive oil 6 Tbsp. pine nuts 8 cloves garlic, peeled and minced 4 Tbsp. water ½ tsp. dried red pepper flakes 2 tsp. fresh lemon juice 2 tsp. salt, plus more to taste Freshly ground pepper to taste Bring a large pot of lightly salted water to the boil. Add the broccoli rabe and blanch for 1 minute. Drain and pat dry. Bring another large pot of salted water to the boil. Add the penne and cook until al dente, about 10 minutes. Meanwhile, heat 2 tsp. of the olive oil in a large nonstick skillet over medium heat. Add the pine nuts and cook, tossing frequently, until lightly toasted, about 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the broccoli rabe, the water and the red pepper flakes and cook until tender, about 5 minutes. drain the pasta and add the broccoli rabe mixture, the remaining 2 tsp. olive oil, the lemon juice, salt and pepper to taste. Toss to combine. Divide amoung 4 plates and serve imediately.

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