Add broccoli rabe and ½ oz Tantillo California Extra Virgin Olive Oil to boiling water for 7 minutes.
Take 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.
Cook 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.
Stir in cheese and cook together on low heat for 2 minutes stirring constantly. Top with toasted bread crumbs and serve.
Ingredients
Directions
Add broccoli rabe and ½ oz Tantillo California Extra Virgin Olive Oil to boiling water for 7 minutes.
Take 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.
Cook 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.
Stir in cheese and cook together on low heat for 2 minutes stirring constantly. Top with toasted bread crumbs and serve.
