Spinach Garlic Pasta Luce Linguine with Broccoli Rabe, Roasted Red Peppers, and Confit Garlic
Serving Size: 2-3
1/2 lb. Pappardelle’s Spinach Garlic Pasta Luce Linguine 1 lb. broccoli rabe, trimmed 8 garlic cloves, thinly sliced 2 c. olive oil 2 large roasted red peppers, sliced 1 teaspoon red pepper flakes Nutritional yeast or parmesan cheese, to taste
Bring a large pot of salted water to boil. While water is heating up, wash and trim broccoli rabe; cut off the base of the stem and if thick, peel. Prepare a bowl of ice water and have at the ready. Submerge the rabe in the boiling water and cook about 3 minutes, or until the thickest stems are al dente. Remove from pot and put in ice bath to shock. Once cool, remove from water and drain well.
In a small pot or saucepan, add olive oil, garlic, and a pinch of red pepper flake. Put on lowest heat setting and simmer 30 minutes or until garlic is soft and lightly browned, making sure it does does not burn. Remove garlic from pot and reserve oil.
Return pot of water to boil, adding more water or salt if necessary. Add pasta and cook until al dente, about 14 minutes.
When pasta has 5 minutes left cooking, heat a large sauté pan to medium-high. Add enough garlic olive oil to coat the pan and add rabe, making sure it's dry. Season with salt, pepper, and red pepper flake. Add roasted red peppers and confit garlic and toss to combine. Remove pasta from water and add to rabe and red peppers in sauté pan. Add a ladle of pasta water, nutritional yeast or cheese, and toss until well combined. Serve with a drizzle of garlic olive oil and enjoy.