Oh hey guys! Quick and easy pasta dish for ya’ll to check out today. Beautiful kale rabe quick-roasted and tossed with hot pasta, bright fresh mint, and nutty Romano cheese.
There are times when I like to spend lazy Sunday afternoons making a slow-cooked marinara sauce perfectly paired with fresh pasta and a glass of red wine. We’ve all had these days, when the weather’s not quite perfect and you want to just stay in, keep warm and make the whole place smell like mom’s house.
Sometimes these Sundays are too few and far between.
More often, there are busy Mondays (or Tuesdays or Wednesdays…) where I’m just too tired from work to really give a damn what we’re eating. If I can put it together in under an hour, I’m a happy lady. And there are quite a few recipes I make time and time again, the old standbys, because they are really truly lifesavers in that category.
This pasta dish is just that. Filling, satisfying, quick and easy! A lifesaver.
We found kale rabe at the farmers market this weekend and I was so intrigued! Sure, it’s probably not the newest veggie discovery ever, but I was happy to give it a go because it combines two of my favorite greens into one: kale and, you guessed it, broccoli rabe!
It looks a bit like kale that’s started to flower:
Kale rabe cooks up quickly, and it’s got the same bitterness that broccoli rabe does, but perhaps a bit more mild. Make sure to remove the tough stems though, they’re quite chewy.
Hope you like this dish as much as we did – and it’s great leftover as well!
A quick and easy pasta dish that's perfect for a busy weeknight. Tender roasted kale rabe tossed with bright fresh mint, sweet golden raisins and nutty Romano cheese.
1 large bunch kale rabe, tough ends removed
1/2 cup Romano cheese, grated
3/4 lb small pasta (we used campanelle)
1/2 cup chopped fresh mint
3-4 cloves of garlic, peeled and smashed
1 heaping tsp anchovy paste
1/8 tsp red pepper flakes
1/4 cup golden raisins
1/4 cup pumpkin seeds, roughly chopped
zest of one lemon
1/4 cup + 1 tbsp olive oil
PREP: Chop kale rabe into bite-size pieces. Peel and smash garlic. Roughly chop mint and pumpkin seeds. Zest lemon.
ROAST: Preheat oven to 450 degrees. Toss kale rabe with olive oil, salt and pepper and spread evenly onto a baking sheet. Roast in the oven for about 10-15 minutes, until tender and charred on the edges.
BOIL: Bring a large pot of salted water to a boil. Cook pasta according to package instructions.
SAUCE: Heat 1/4 cup olive oil in a large skillet over medium heat. Add garlic, red pepper flakes, anchovy paste, golden raisins, pumpkin seeds and stir to combine. Add the cooked pasta, fresh mint, lemon zest, Romano cheese and kale rabe to the skillet and toss everything together until well combined. Add in some pasta water to thin sauce if necessary.
SERVE: Portion pasta into 4 bowls, top with a fresh squeeze of lemon juice and more grated Romano.
If you can't find kale rabe, feel free to use broccoli or broccoli rabe instead.
You can substitute Parmesan cheese for the Romano.