Allergen free pastas are making a big move in stores as they taste great and are easy to use! Here spicy broccoli rabe and crunchy, buttery pecans add personality and taste to this dish.
Ingredients:
- 1 package (8 ounces) quinoa linguine (such as Ancient Harvest
- 1 bunch broccoli rabe (rapini)
- 1 glug (about 1 tablespoon) extra virgin olive oil, plus more as needed
- 5 cloves garlic, chopped
- Sea salt, to taste
- 1/4 to 1/2 cup water
- Crushed red chile peppers, to taste
- Garlic powder, to taste
- 1 cup raw pecans
- Optional:
- Freshly grated Parmesan cheese, to taste
Steps/Methods:
1. Prepare Linguine per package directions. Drain and set aside.
2. Rinse (but do not dry) the broccoli rabe. Remove the stems. Chop the broccoli rabe into thirds.
3. Heat the oil in a large heavy skillet (preferably cast iron) over medium-high heat. Add the garlic cloves; sauté 20-30 seconds. Working in batches, add the broccoli rabe to the skillet a little at a time, stir-frying after each addition. Season with salt to taste and add more oil if needed. Pour 1/4 cup of the water into the skillet after all of the broccoli raab has been added. Let the broccoli rabe cook until the water evaporates and broccoli rabe condenses. Season with crushed red chile peppers and a generous amount of garlic powder. Continue to cook, adding more water if needed, until broccoli raab is super tender. Remove skillet from heat and set aside.
4. Place the pecans in a mini food processor and pulse to make crumbs. Set aside.
5. Assemble the meal: place a serving of pasta on each dish. Drizzle with a bit of extra virgin olive oil. Top with broccoli rabe and pecan crumbs. Serve at once.
Additional Tips:
- 1 package (8 ounces) quinoa linguine (such as Ancient Harvest
- 1 bunch broccoli rabe (rapini)
- 1 glug (about 1 tablespoon) extra virgin olive oil, plus more as needed
- 5 cloves garlic, chopped
- Sea salt, to taste
- 1/4 to 1/2 cup water
- Crushed red chile peppers, to taste
- Garlic powder, to taste
- 1 cup raw pecans
- Optional:
- Freshly grated Parmesan cheese, to taste
