Rapini-Walnut Macaroni

Rapini-Walnut Macaroni
  • 1 bunch broccoli rabe (rapini), trimmed and cut into 1-inch pieces
  • 1 (8 ounce) box uncooked macaroni pasta
  • 1/2 cup walnuts
  • 3 tablespoons olive oil
  • 2 large cloves garlic, sliced
  • salt and black pepper to taste
  • 1/2 cup shredded Parmesan cheese


  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the broccoli rabe, and cook until just tender, about 5 minutes. Remove with a slotted spoon, and set aside. Return the water to a boil, and stir in the macaroni. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  2. While the pasta is cooking, cook and stir the walnut halves in a skillet over medium heat until fragrant, about 5 minutes. Set the walnuts aside, add the olive oil, and reduce heat to low. Stir in the garlic, and cook until golden brown, about 3 minutes. Stir in the broccoli rabe, and cook 3 minutes to reheat. Season to taste with salt and black pepper, then stir in the drained pasta and walnuts. Toss with Parmesan cheese before serving.

04/01/2018
Rapini-Walnut Macaroni, recipe PT15M PT1H 5 455 calories

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