Pasta with Cima di Rapa (Brussels Sprouts)

Ingredients

• 600 g Brussels sprouts (or broccoli as substitute)
• Salt
• 500 g orecchiette pasta
• 3 cloves garlic
• 1 chili pepper
• 4 tbsp extra‑virgin olive oil
• black pepper from grinder
• 2 tbsp toasted pine nuts
• 50 g Pecorino cheese

Instructions

1. 1.

   Wash the Brussels sprouts and cut into small florets or pieces. Blanch in plenty of salted water for 6–7 minutes, then lift with a slotted spoon, drain, and set aside. Cook the pasta in the same boiling sprout water until al dente, then drain, reserving one cup of cooking liquid.

2. 2.

   Peel and finely chop the garlic; peel, wash, and finely chop the chili. Heat the olive oil in a pan and sauté the garlic and chili over medium heat. Add the Brussels sprouts and cook briefly. Season with salt and pepper, then stir in 2–3 tbsp of the reserved cooking water.

3. 3.

   Combine the orecchiette with the sprout mixture and toasted pine nuts. Grate the Pecorino. Plate the pasta immediately, sprinkling it with additional Pecorino before serving.