Conchiglio Pasa with Broccoli Rabe and Cauliflower
April 6, 2016
1Add broccoli rabe and ½ oz Tantillo California Extra Virgin Olive Oil to boiling water for 7 minutes.
2Take broccoli rabe out of water, chop up and set aside. Using the same water as the broccoli rabe; blanch cauliflower for 8 minutes. Take out cauliflower, chop finely and set aside.
3Cook pasta in the same water as the cauliflower and broccoli rabe, about 10-11 minutes. Drain pasta. Blend the broccoli rabe and cauliflower with 1 oz Tantillo California Extra Virgin Olive Oil, and pulse until smooth and put over cooked pasta in a sauté pan with ½ oz Tantillo California Extra Virgin Olive Oil and butter.
4Stir in cheese and cook together on low heat for 2 minutes stirring constantly. Top with toasted bread crumbs and serve.
**To make “Toasted Bread Crumbs”
Use ½ oz Tantillo California Extra Virgin Olive Oil to coat a small sauté pan and add bread crumbs, cook on high heat stirring constantly until they are a golden-brown color and take off heat to prevent burning. - See more at: https://www.tantillofoods.com/recipe/broccoli-rabe-cauliflower-pasta/#sthash.e2TLGMhB.dpuf
***As seen on Stephanie and Tony’s Table