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Penne with Broccoli Rabe, Walnuts, and Pecorino Cheese
Penne with Broccoli Rabe, Walnuts, and Pecorino Cheese
(Penne con Broccoli Rabe, Noci e Pecorino)
 
 
Ingredients:

1/4 cup olive oil
2 and 1/2 cups chopped leeks (white and pale green parts only, about 2 large)
2 large bunches broccoli rabe, stemmed, coarsely chopped
4 garlic cloves, peeled
3/4 cup vegetable broth
1/3 cup creme frache or whipping cream
1 tablespoon finely grated lemon peel
1 cup grated Pecorino Romano cheese, divided

1 pound Penne pasta
1 and 1/2 cups walnut halves, toasted 

Directions:

Heat olive oil in heavy large skillet over medium-high heat.

Add leeks and saute until golden and soft, about 5 minutes.

Add broccoli rabe and saute, tossing with tongs, until slightly softened and bright green, about 3-4 minutes.

Add garlic and stir 1 minute.

Stir in broth, creme frache, and lemon peel, then 1/3 cup cheese.

Season to taste with salt and pepper.

Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.

Drain, reserving 1 cup pasta cooking liquid.

Return pasta to pot.

Stir in broccoli rabe mixture and walnuts, adding 1/2 cup cooking liquid to moisten and adding more by tablespoonfuls if needed.

Divide pasta among bowls.

Serve, passing remaining cheese separately. Makes 4 servings.

That's it!
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