Fusilli with broccoli rabe and red pepper flakes

Ingredients jovial brown rice fusilli, fresh broccoli rabe, anchovies, jovial olive oil, salt

Fusilli with broccoli rabe and red pepper flakes

Fusilli with broccoli rabe and red pepper flakes
If you have ever eaten turnip greens before, then you know that they can be a bit of an acquired taste. This is due to their distinctive bitter flavor, which many Italians love! As a kid I didn’t like the taste of these greens very much but now, they have become one of my favorite foods. So, this time of the year is exciting for me because ...if you go to the supermarket in Italy, you can finally find fresh bunches of turnip greens to bring home and cook with.

Even though the flavor palate might be a bit intimidating for some, this bitterness is caused by a high mineral content in these leaves. They also have higher vitamins and antioxidants compared to the turnip root, which is most commonly cooked. I have found that some saltiness and a slight bit of acidity is the best way to make the bitterness less overpowering, while still complementing the flavors of the greens.

The following recipe is an adaptation of the traditional recipe for pasta with ‘cime di rapa’, which usually calls for orecchiette and is typical of Apulian cuisine. I believe this version pairs perfectly with fusilli and makes for a quick, healthy meal that I think you will love!

Love,
Giulia

Make this flavorful pasta dish with spinach, turnip greens, broccoli rabe or any fresh leafy greens you can find in your area!

Cooking Pasta Like an Italian

● Check packaging instructions for proper cooking time and water amount
● Bring water to a rolling boil
● Add 1 tablespoon of salt, or as desired
● Cook pasta on high heat, stirring occasionally
● Test for al dente texture, drain, and enjoy!
● Do not overcook
● Do not rinse cooked pasta

Quick & Easy Fusilli Pasta Recipe with Spring Greens

Ingredients

Instructions

  1. Fill a large pot with water and place it to boil with a generous amount of salt. In the meantime, rinse the turnip greens.
  2. Once the water comes to a boil, blanch the greens in the water for 5 minutes. Remove the greens, without dumping out the water and run them under cold water to stop them from cooking further.
  3. Finely mince the garlic cloves. Roughly chop the blanched greens and set them aside.
  4. In the same water the greens were blanched in, cook the pasta according to the instructions on the box.
  5. While the pasta cooks, heat 2 tbsp of olive oil in a large pan on medium heat. Once hot put the garlic to cook in the oil, lower the heat if it begins to smell burnt.
  6. Rinse the anchovy fillets, pat them try with a paper towel, and put them in the oil along with the garlic. Cook everything for a few minutes and break apart the anchovies so they incorporate with everything else in the pan.
  7. Place the chili flakes into the pan as well (if desired) and let cook for an additional minute. Put the roughly chopped greens into the pan and mix to incorporate with the rest of the ingredients. Raise the heat slightly, if necessary, but don’t char the greens. Cook for about 5 minutes or until the greens look soft. Taste and add salt if needed.
  8. Once the pasta is cooked, drain it, and throw it directly into the pan where the sauce is cooking. Mix everything together for a few minutes on low heat and add the juice of a lemon and the remaining tablespoon of olive oil at the end and mix. Serve immediately, garnished with additional chili flakes if desired.