Joyce Goldstein's Orecchiette with Broccoli Rabe

This recipe serves:  2

1/2 pound broccoli rabe (about 1 1/2 cups)
1 cup orecchiette
1 1/2 tablespoons olive oil
1 teaspoon finely minced anchovy fillets , or to taste
1 clove garlic, minced
freshly ground black pepper
2 1/2 tablespoons Basic Chicken Stock (see recipe), or low-sodium canned
1/3 cup white beans, or chickpeas
2 1/2 tablespoons grated Pecorino Romano cheese
1. Bring 1 gallon salted water to a boil. Wash the broccoli rabe and trim away any tough stalks. Roughly chop the greens into 2" lengths. Cook in the boiling water until tender, about 3 to 4 minutes. Remove with a slotted spoon and save the water for the pasta. Drain the greens well and set aside.

2. Bring the water back to a boil and cook the orecchiette until al dente, about 8 minutes. Drain.

3. Meanwhile, heat the olive oil in a skillet over medium heat. Add the anchovies and garlic, and cook for 1 minute. Add the broccoli rabe, orecchiette, pepper, stock and white beans or chickpeas, and toss until thoroughly heated. Transfer to a warm bowl, sprinkle with the cheese, and serve.

Serving Size: about 2 cups

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