Janet and I went to the Toby Keith concert at Continental Arena last night, and it took an hour to get out of the parking lot -- no more VIP parking for me! It's better to park in the boonies and wallk.
In any event, we were home at midnight and famished. This simple Andrea Robinson recipe turned out just great, and went well with the Lynmar Pinot Noir reviewed elsewhere. Less than half an hour prep time from garage to table in total.
Bowtie Pasta with Broccoli Rabe and Prosciutto Serves 2
1 bunch broccoli rabe
Kosher salt
4 oz dried bowtie pasta
2 oz prosciutto, thinly sliced
2 T olive oil
1 cloves garlic, minced
Freshly ground black pepper
Parmesan or Pecorino cheese, for grating
Bring a large stock pot of water to a boil. Trim the bottom inch from the broccoli rabe stems and cut the broccoli rabe into 1-inch pieces. Add the broccoli rabe to the pot and boil until just al dente, about 6 minutes. Using tongs, remove the broccoli rabe to a salad spinner. Return the water to a boil and add the pasta, cooking until al dente. Meanwhile, spin the broccoli rabe to remove the moisture (it will not be completely dry). Heat the olive oil in a heavy skillet on medium and when it is hot, add the garlic and cook, stirring, until it begins to soften but not brown. Remove from the heat until the pasta is done, then return to the heat and add the pasta, broccoli rabe, prosciutto, and black pepper and cheese to taste, tossing to combine. Taste and season with additional salt if needed (the prosciutto and cheese are both salty so this may not be necessary). Serve immediately.