Tagliatelle with Broccoli Rabe, Roasted Red Peppers and Fresh Mozzarella

by Jennifer

My CSA (shout out to Farmer Dave’s!) has started up again, and I’m sooooo happy.  All of you supporters of farmers’ markets, local farm stands and CSAs understand:  not only is it a great way to support local business and local agriculture, but the produce you get is just so delicious.  Lettuce, freshly picked, tastes completely different from store-bought lettuce.  And broccoli rabe!  I have had a series of unsuccessful attempts to cook broccoli rabe in my life, all of which ended up with me dumping it down the disposal, so bitter it was inedible.  Yesterday I picked up our weekly CSA produce and there was broccoli rabe, and WOW, was it delicious.  Completely different from anything I’ve bought in a store.  This is what I made with it (and honestly, I wish I’d had another bunch);  serves 4.

  • 1 lb. tagliatelle or fettucine
  • 1/4 cup extra-virgin olive oil
  • 3 – 4 garlic cloves, thinly sliced
  • 1 bunch broccoli rabe, chopped
  • 1 tsp Maldon sea salt (or other coarse sea salt)
  • freshly ground black pepper to taste
  • 2 red peppers, roasted (save the liquid if you make them ahead;  or you could use a 12 oz. jar of roasted red peppers, rinsed and drained), thinly sliced
  • 2 8-oz. packages fresh mozzarella pearls, drained

Bring a large pot of salted water to a boil.  Heat oil in a large skillet over medium heat.

Add garlic to the skillet and cook until fragrant;

add broccoli rabe and cook, tossing occasionally, until wilted.  Meanwhile, start cooking pasta.  When the broccoli rabe is wilted,

turn heat to low and cook, stirring occasionally, until the pasta if al dente.  Reserve 1/2 cup cooking water before draining the pasta.  Season broccoli rabe with sea salt and pepper.

Toss together the pasta, roasted red peppers and their juices, broccoli rabe and garlic, fresh mozzarella, and reserved cooking water as desired (for moistness).

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