Penne With Broccoli Rabe, Walnuts, And Pecorino

Name: Penne With Broccoli Rabe, Walnuts, And Pecorino
Ingredients: 1/4 cup olive oil; 2 1/2 cups chopped leeks (white and pale green parts only; about 2 large); 2 large bunches broccoli rabe (rapini),* stemmed, coarsely chopped; 4 garlic cloves, peeled; 3/4 cup vegetable broth; 1/3 cup crme frache or whipping cream; 1 tablespoon finely grated lemon peel; 1 cup grated Pecorino Romano cheese, divided; 1 pound penne; 1 1/2 cups walnut halves, toasted

10 ingredients

2 steps

Ingredients

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

Directions

1

Heat 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 minutes. Add garlic and stir 1 minute. Stir in broth, crme frache, and lemon peel, then 1/3 cup cheese.
2

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 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.