Broccoli Rabe & Cavatelli Pasta
with Harissa & Yogurt
Broccoli rabe (or raab), with its interior buds, sure does look like a lot like broccoli. Believe it or not, it’s actually a member of the mustard family and is very closely related to the turnip. In this recipe, the vegetable mingles with fresh pasta in a creamy sauce made of yogurt and North African chili paste called harissa.
- 1 Pound Broccoli Rabe
- 2 Cloves Garlic
- 1 Bunch Mint
- 1 Bunch Parsley
- 8 Ounces Fresh Cavatelli
- 2 Teaspoons Harissa
- 1/3 Cup Plain Yogurt
- 1 Lemon
Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off the ends of the stems of the broccoli rabe. Using a paring knife, peel off and discard the fibrous outer layers of the remaining stems. Continue peeling down the stalks to separate the leaves, then chop the stalks once or twice. Peel and roughly chop the garlic. Pick the mint and parsley leaves off their stems.
Cook the garlic & broccoli rabe:
In a large pan, heat a layer of olive oil on medium-high until hot. Add the garlic and cook about 1 minute, or until golden, stirring occasionally. Add the broccoli rabe and reduce the heat to medium-low. Season with salt and pepper. Cook 4 to 5 minutes, or until tender-crisp, stirring occasionally.
Cook the pasta:
Just after adding the broccoli rabe to the garlic, add the cavatelli pasta to the boiling water. Cook 5 to 6 minutes, or until cooked through, but still chewy. Drain and transfer to the pan with the broccoli rabe. Stir to combine.
Add the harissa & yogurt:
Remove the pan from the heat. Stir in the harissa, half the yogurt, half the mint, and half the parsley until combined. Season with salt and pepper to taste.
Plate your dish:
Divide the broccoli rabe pasta between 2 bowls or plates. Squeeze the juice of half the lemon and spoon the remaining yogurt over the top of each. Top each with the remaining mint and parsley. Enjoy!