Three White Coats
Broccoli rabe and shiitake mushroom Rigatoni
INGREDIENTS
(4-6 servings)
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garlic (4-5 cloves)
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ghee from grass-fed cows (1 Tbs)
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shitake mushrooms (1/2 lb)
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broccoli rabe (1 bunch)
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rigatoni pasta (1 lb)
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Parmigiano-Reggiano (1/2 cup)
METHOD
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In a large pot bring water to a boil and salt it well. Add chopped broccoli rabe and cook for about 5 minutes, or until it softens. Remove broccoli rabe with a slotted spoon, add pasta to the same water and cook according to package instructions. Reserve about half a cup of pasta water.
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While pasta is cooking, in a large pot heat ghee over medium heat and saute garlic for about 1 minute. Stir in mushrooms, add a pinch of salt and saute for about 10 minutes.
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Add cooked broccoli rabe and pasta to the pot with garlic and mushrooms and combine well. Stir in grated cheese and add some of the reserved pasta water to get a creamy sauce. Sprinkle with your favorite herbs and serve.