This pasta softens the bitterness of broccoli rabe with salty bacon and crunchy-sweet walnuts for a quick suppe
Ingredients
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Coarse salt and ground pepper
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1 pound short pasta, such as fusilli or penne
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1 bunch broccoli rabe, trimmed and cut into 2-inch pieces
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4 slices bacon, cut crosswise into ¼-inch pieces
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⅓ cup walnut halves, roughly chopped
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2 garlic cloves, thinly sliced
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Grated Parmesan, for serving
Description
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In a large pot of boiling salted water, cook pasta according to package instructions. Add broccoli rabe 2 minutes before pasta is done cooking. Reserve 1/2 cup pasta water and set aside; drain pasta mixture.
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Add bacon to pasta pot and cook over medium-high until some fat renders, 2 minutes. Add walnuts and cook until nuts are toasted and bacon is lightly browned and crisp, 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add pasta mixture; toss to combine, adding enough pasta water to create a thin sauce that coats pasta. To serve, season with salt and pepper and sprinkle with Parmesan.
