■In the same pot, heat 1 ∕ 4 cup
olive oil over medium. Add
the garlic and crushed red
pepper. Cook, stirring often,
until the garlic softens,
about 2 minutes. Stir in the
pasta, broccoli rabe,
reserved cooking water, and
1 tsp. of the lemon zest;
season generously with salt
and pepper. Cook, stirring
occasionally, until heated
through, about 2 minutes.
■Divide the pasta mixture
among plates. Top each
serving with 2 tbsp. goat
cheese. Drizzle with olive oil
and sprinkle with the
remaining lemon zest.Zesty Orecchiette
with rapini &
Goat Cheese
SERVES 4
1 lb. orecchiette
1 large bunch rapini
(broccoli rabe),
trimmed and cut into
1-inch pieces
1∕4 cup olive oil, plus more
for drizzling
6 cloves garlic, thinly
sliced
1∕2 tsp. crushed red
pepper
2 tsp. lemon zest
Kosher salt and pepper
4 oz. goat cheese,
crumbled
■Bring a large pot of water
to a boil for the pasta.
Salt the boiling water and
add the pasta. Cook until
1 minute shy of the package
directions, stirring in the
broccoli rabe during the
last 2 minutes of cooking.
Reserve about half of a mug
of the pasta cooking water;
drain the pasta and the
broccoli rabe.ORECCHIETTE are the “little ears” of the pasta world. They are made by pressing
rounds of dough with the thumb to make small cups and are perfect for cradling all that sauce.