Page title and description

Vegetarian mains
Cime di rapa pasta
Ingredients
- 250g cime di rapa
- 200g pasta of your choice
- olive oil
- 2 garlic cloves, chopped
- pinch dried chilli flakes
- dash of cream
- 1 lemon
- Parmesan, grated, to serve
- salt and pepper

Method
Prep time:
5 min
PT5M
Cooking time:
15 min
PT15M
-
Step 1
Put a large pan of salted water on to boil. Wash the cime di rapa well, slice the lower part of the stalks into 2-3 cm pieces, keep the leafy tops whole. Drop the pasta into the water. -
Step 2
Gently heat 2 tablespoons of olive oil in a frying pan and slowly cook the garlic until fragrant but not burning. Add the stalks and a pinch of dried chilli, cook gently for 2 minutes before adding in the leafy tops, cook for a couple of minutes until dark and wilted. Add a dash of cream and a dash of the pasta cooking water to loosen. -
Step 3
Season with salt, pepper and a squeeze of lemon juice. Drain the pasta and fold it into the pan of greens. Serve piled into shallow bowls and finish with plenty of grated Parmesan and good olive oil.