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1
Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil.
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2
Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process.
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3
Drain well, and pat dry with paper towels.
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4
Fill a pot with lightly salted water and bring to a rolling boil over high heat.
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5
Once the water is boiling, stir in the fusilli, and return to a boil.
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6
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes.
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7
Drain well in a colander set in the sink.
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8
While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
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9
Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil.
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10
Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.
