Spicy Broccoli Raab with Gemelli

More recently i've learned one of challenges of cooking: getting boring. A couple weeks ago I bought a 10 pound bag of carrots from Costco. Don't get me wrong, it was a fantastic buy. But I got stuck cooking the carrots the same way each time, resulting in me making at least 3 batches of soup. Right around the time I realized I was getting boring, I received my March issue of Vegetarian Times. Although I dog ear multiple pages through each issue I get, I've never actually made a dish they published. Feeling a little inspired, I made two dishes from the latest issue. The first (stay tuned for my next post with the recipe) was a traditional Israeli breakfast dish, called Shakshuka. Delicious and easy—highly recommend! The other was what a Sicilian pasta dish that immediately peaked my interest because of it's use of broccoli raab. Having recently discovered this delicious green, I knew it was going to be one of the first recipe I tried. 

The original recipe called for golden raisins and a couple tablespoons of marsala, but I opted out and replaced them with a double dose of garlic and a few more pinches of chili flakes.

I must admit i'd never thought of adding chickpeas to a pasta dish, but their taste and consistency combined with the bitterness of the raab and soft crunch of the pistachios made this dish both filling and unique in it's flavors. Although this Sicilian dish can easily be served as a meal, I paired mine with mashed roasted cauliflower that is to die for.

8 oz gemelli pasta

1 bunch broccoli raab, cut into 2 inch pieces

1 15 ounce can chickpeas, rinsed and drained

2 tablespoons olive oil

6 cloves garlic, minced

1/2 tablespoon red pepper chili flakes

1/3 cup shelled pistachios, chopped

Cook pasta according to package directions.

Blanch broccoli raab in boiling water for 2 minutes, then drain. 

Cook chickpeas, garlic, and 1 tablespoon olive oil for a couple of minutes, then add garlic red pepper flakes and broccoli raab. 

Cook for approximately 4 minutes, or until broccoli raab is soft.

Add gemelli, pistachios, and 1 tablespoon olive oil.

Serve!