Penne with Broccoli Rabe, Walnuts, and Pecorino
- 1/4 cup olive oil
- 2 1/2 cups chopped leeks (white and pale green parts only; about 2 large)
- 2 large bunches broccoli rabe (rapini)
- 4 garlic cloves, peeled
- 3/4 cup vegetable broth
- 1/3 cup crème fraîche or whipping cream
- 1 tablespoon finely grated lemon peel
- 1 cup grated Pecorino Romano cheese, divided
- 1 pound penne
- 1 1/2 cups walnut halves, toasted
- Produce
- Broccoli rabe (2 large bunches)
- Lemon peel (1 tablespoon)
- Walnut, toasted halves (1 1/2 cups)
- Canned Goods
- Vegetable broth (3/4 cup)
- Cooking & Baking
- Garlic cloves (4)
- Olive oil (1/4 cup)
- Pasta & Grains
- Penne (1 pound)
- Dairy
- Creme fraiche or whipping cream (1/3 cup)
- Pecorino romano cheese, grated (1 cup)
- Other
- 2 1/2 cups chopped leeks (white and pale green parts only; about 2 large)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published October 1, 2007 (5 years ago).
3 people saved this recipe.
