The farmer’s market in spring is a veritable heaven for me. It’s full of all the things I love: rhubarb, mint, asparagus and other greens that I incorporate into as many things as I can.
When we went this past Sunday, I loaded my cart up with fresh rosemary, leeks and broccoli rabe. I didn’t know what I’d make, but as luck had it, that very day I spotted a recipe for rosemary-infused oil in David Leibovitz’s My Paris Kitchen and knew that it would taste delicious with the rabe in a pasta dish.
Sometimes, the best dishes are those with the simplest ingredients. The broccoli rabe is tender, slightly bitter, and when accented by the rosemary-flavored, garlicky oil and a sprinkling of grated parmesan, it makes for a wonderfully filling and fresh tasting pasta dish, one that was the best I’ve had in a while.
PS: more farmer’s market bounty pasta!
- 1 pound pasta
- 1 pound broccoli rabe, stems removed, remaining leaves cut into 1 inch sections
- 5 garlic cloves, minced
- 1/2 cup olive oil
- generous pinch sea salt
- 1/3 cup fresh rosemary leaves
- 3/4 teaspoon red pepper flakes
- 1 1/2 teaspoons kosher salt
- grated Parmesan
- Bring a pot of salted water to a boil.
- Add pasta and cook according to package directions; five minutes before cooking time is up, add broccoli rabe.
- When done, drain rabe and pasta together and pour into serving bowl.
- Meanwhile, bring a small pot of water to a boil; prepare a bowl of ice water nearby.
- Heat the olive oil and salt in a small saucepan until warm but not bubbling. Remove from heat and set aside.
- Add the herbs to the boiling water and cook for 10 seconds- drain, and add herbs to ice water.
- When cool, lift the herbs out and dry thouroughly. Add them to the oil. Let them infuse, over a very low heat, for 20 minutes.
- In a small pot, heat the rosemary olive oil with the minced garlic, pepper flakes and kosher salt over moderate heat, stirring frequently until the garlic becomes lightly golden.
- Pour mixture over pasta and toss to evenly coat. Sprinkle with parmesan cheese and eat while hot.