April 6, 2016
Long grain pasta, reserve 1/4 cup pasta water
1 head broccoli rabe
1/8 lb prosciutto, sliced thin
2 tbsp Tantillo California Extra Virgin Olive Oil
1 cup grape tomatoes, sliced
1/4 cup toasted bread crumbs
1Cook pasta according to directions on package.
2When al dente, remove, strain, and keep pasta water.
3Lightly blanche broccoli rabe. Remove from water, and add to sauté pan with prosciutto.
4Cook on low until broccoli rage is softened.
5Add pasta to broccoli rabe, mix in reserved pasta water and Tantillo California Extra Virgin Olive Oil.
6Toss in grape tomatoes. Plate and garnish with bread crumbs.
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