Rapini-Walnut Macaroni

Bitter rapini (broccoli rabe) is joined with toasted walnuts and Parmesan cheese in this vegetarian main dish.

Rated 4.5 from 10 votes

Prep Time

10M

Total Time

30M

Servings

4 servings

1 bunch broccoli rabe (rapini), trimmed and cut into 1-inch pieces

1 (8 ounce) box uncooked macaroni pasta

1/2 cup walnuts

3 tablespoons olive oil

2 large cloves garlic, sliced

salt and black pepper to taste

1/2 cup shredded Parmesan cheese

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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the broccoli rabe, and cook until just tender, about 5 minutes. Remove with a slotted spoon, and set aside. Return the water to a boil, and stir in the macaroni. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

While the pasta is cooking, cook and stir the walnut halves in a skillet over medium heat until fragrant, about 5 minutes. Set the walnuts aside, add the olive oil, and reduce heat to low. Stir in the garlic, and cook until golden brown, about 3 minutes. Stir in the broccoli rabe, and cook 3 minutes to reheat. Season to taste with salt and black pepper, then stir in the drained pasta and walnuts. Toss with Parmesan cheese before serving.

Rapini-Walnut Macaroni

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