Pasta with Broccoli Rabe, Raisins, and Pine Nuts

Name: Pasta with Broccoli Rabe, Raisins, and Pine Nuts
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 2 , anchovy fillets, rinsed; 4 tablespoons, extra-virgin olive oil; 1/2 teaspoon, grated lemon zest plus 1 tablespoon juice; 4 , garlic cloves, minced; 1 pound, orecchiette pasta; , Salt; 1/2 teaspoon, red pepper flakes; 1 pound, broccoli rabe, trimmed and cut into 1/4-inch pieces; 1/2 cup dark, raisins; 1 cup, low-sodium chicken broth; 1 1/2 tablespoons, unsalted butter; 1 ounce, Parmesan cheese, grated (1/2 cup), plus extra for serving; 2 tablespoons chopped, fresh mint leaves, optional; 1/4 cup, pine nuts, toasted

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Vegetables
Pasta

Appears in Cook's Illustrated November/December 2011

To fine-tune this classic combination, we first needed to tame broccoli rabe’s bitter edge.

SERVES 4 to 6

TIME 1¼ hours

Why This Recipe Works

This is a members' feature.