HOW TO MAKE: Orecchiette with Rapini, Pine Nuts and Raisins | David Rocco's Recipes

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are more affordable and provide a similar crunch.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried figs

Dried cranberries offer a tart flavor, while figs are often less expensive.

Boil salted water in a large pot.

Add orecchiette to the boiling water and cook until al dente.

Chop rapini roughly and mince garlic.

Toast pine nuts in a skillet until browned, keeping an eye on them to avoid burning.

Once toasted, remove pine nuts from the skillet.

Add olive oil to the skillet and then add the minced garlic; sauté until fragrant.

Add the chopped rapini to the skillet and cook until wilted.

Add the cooked orecchiette to the skillet, including some pasta water for creaminess.

Stir in the toasted pine nuts and raisins, mixing well.

Adjust consistency with more pasta water if needed, and season with salt to taste.

Turn off the heat and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens