One of the wonderful things about belonging to (co-owning!) a food co-op, is the fact that you have access to greens and other vegetables you wouldn’t typically see at a grocery store–even Whole Foods! Things like garlic mustard, patience dock, nettle, and kale rabe! Kale rabe was something that I bought as a substitute for the broccoli rabe our distributor ran out of. It’s delicious and works incredibly well in this pasta dish, which is sort of inspired by my Kale Saute with Brown Rice –well, in that I decided to add the sun-dried tomatoes since they go so well with kale in that dish. This is a recipe I slightly tweaked to my taste from a smitten kitchen recipe (delicious in it’s own right!)
- 1/2 box of your choice pasta (anything that isn’t tube shaped or too long I think would work well)
- 1 lb of kale rabe (or broccoli rabe if that is all you can find)
- 1/4 cup + 1 tbsp of homemade garlic roasted oil (or regular oil)
- 2 carrots, sliced thinly
- 1 small clove of garlic (if using regular oil, use 1 large clove of garlic)
- sun-dried tomatoes (as many or little as you like. I used about 5 pieces)
- freshly grated parmesan cheese (if you are buying it pre-grated, go for quality or nothing at all. trust me.)
Set water on the stove and boil pasta according to the directions on the box.
In the meantime prep the vegetables: wash and cut the kale rabe into 2-3 inch pieces, chop the garlic, and finally the sun-dried tomatoes (I found the easiest way to do this is by holding it still with a fork–otherwise you get really oily). Next slice the carrots fairly thin.
If you have room in the pot, add the kale rabe to the cooking pasta a few minutes before it is about to be done. Otherwise, drain the pasta but preserve the water to reuse for cooking the rabe. You may have to add extra water, so just bring the water to a boil again and then add the rabe. Cook enough that it is still slightly al dente and not mushy (it is easy to tell by the color–the brighter, the crunchier!). Once done, drain and add it to the bowl of pasta.
Meanwhile, in a pan add a little of the oil (about 1 tbsp) and saute the carrots. When they are nice and brown, remove them from the pan and set aside. In that same pan, add the rest of the oil (1/4 cup), garlic, and sun-dried tomatoes. Cook over medium heat until the garlic browns, but doesn’t get too crunchy or burned (about 2-3 minutes).
Toss the oil with the pasta mixture and carrots. Serve with freshly grated parmesan cheese.