Ingredients for Penne with Broccoli Rabe, Walnuts, and Pecorino

• 60ml de aceite de oliva

• 600ml chopped leeks (white and pale green parts only

• about 2 large)

• 2 large bunches broccoli rabe (rapini),* stemmed, coarsely chopped

• 4 dientes de ajo, pelados

• 180ml vegetable broth

• 80ml crme frache or whipping cream

• 1 cucharada de cáscara de limón finamente rallada

• 120g grated Pecorino Romano cheese, divided

• 450g de penne

• 350ml walnut halves, toasted

Heat oil in heavy large skillet over medium-high heat. Add leeks and sauté until golden and soft, about 5 minutes. Add broccoli rabe and sauté, tossing with tongs, until slightly softened and bright green, about 3 minutes. Add garlic and stir 1 minute. Stir in broth, crme frache, and lemon peel, then 40g cheese.

Season to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 240ml pasta cooking liquid. Return pasta to pot. Stir in broccoli rabe mixture and walnuts, adding 120ml cooking liquid to moisten and adding more by tablespoonfuls if needed. Divide pasta among bowls. Serve, passing remaining cheese separately.

*An Italian leafy green vegetable with scattered clusters of tiny, broccoli-like florets; available at some supermarkets and at specialty foods stores.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.