Cime di Rapa Orecchiette Recipe
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Comfort food
Main meals
This super simple pasta showcases cime di rapa — the leafy greens at the top of brassicas. It’s sweet, zesty, garlicky and it’s a great way to get in a serve of greens!
You will need
Serves 4
- 1 packet orecchiette pasta
- 1-2 tablespoons extra-virgin olive oil
- 1 leek, thinly sliced
- 2 garlic cloves, roughly chopped
- 1 teaspoon chilli flakes
- 1 bunch cime di rapa, chopped (keep stems and leaves separate)
- 1 lemon, zest and juice
- 1 cup of reserved pasta water
- Salt and pepper
Recipe: Simon Toohey
Directions
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Step 1
Cook the pasta and set aside (it’s a good idea to undercook the pasta slightly so it can finish cooking in the pan). Be sure to reserve some of the pasta water.
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Step 2
Sweat the leek in the oil with the garlic. Add a pinch of salt.
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Step 3
Add the chopped cime de rapa stems and chilli flakes. Once they have softened, turn the heat up and add the cime di rapa leaves and a cup of pasta water. Add the lemon zest. Cook for 5–7 minutes or until it has wilted down, stirring occasionally.
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Step 4
Add half of the lemon juice and the cooked pasta and toss through the greens. Season with salt and pepper.
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Step 5
Transfer the pasta to your serving dish, squeeze a little extra lemon juice over the top and drizzle with extra virgin olive oil to serve.
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Recipe: Simon Toohey
