The name orecchiette comes from the Italian orecchia meaning ‘ear’, and –etta, meaning ‘small’. I like to think of them as miniature bowls that hold the creamy goat cheese and garlicky broccoli rabe in this dish.
Rave reviews for this dinner from The Boy, who is a confirmed meat lover.
- Kosher salt
- bunch broccoli rabe, roughly chopped
- 1/3 cup extra-virgin olive oil
- 5 garlic cloves, minced
- 3/4 teaspoon crushed red pepper flakes
- 12 oz. orecchiette
- 2 tablespoons lemon zest
- 4 oz. goat cheese, softened
- Bring a large pot of salted water to a boil. Add the broccoli rabe and boil for about 5 minutes. Drain, then transfer into a bowl of ice water. Drain, pat dry, and set aside.
- Heat olive oil in a 12″ skillet over medium heat. Add the garlic, stirring constantly for 2 minutes. Add the red pepper flakes, and cook for 30 seconds. Stir in broccoli rabe, then remove skillet from heat and set aside.
- Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain pasta and transfer to the skillet along with the lemon zest, over high heat. Toss to combine and season with Kosher salt.
- Divide pasta among plates, and crumble goat cheese over each. Serves 4.