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["Bring 6 quarts of water to a boil in a large soup pot. Fill a large bowl with cold water and several ice cubes.", "When the water is boiling, add 1 tablespoon sea salt and half the broccoli rabe. With the back of a spoon, push the broccoli down so that all the leaves are submerged in the boiling water. Blanch for 1 1/2 minutes. The leaves should turn bright green. Drain and transfer to the iced water bath. Repeat the process with the balance of the broccoli rabe. Save blanching water to cook the pasta.", "When the broccoli rabe is totally cooled (about 15 seconds), drain and squeeze all extra liquid out. Lay out on paper towels to drain further. Then chop in 1"" pieces and transfer to a bowl until ready to use.", "Re-heat blanching water until boiling and add pasta. Cook pasta until tender but still al dente. Drain and shake off the excess water.", "While the pasta is cooking, heat a large heavy-bottomed skillet over high heat. Add the olive oil, red pepper flakes and garlic. Saute for 15 seconds until the garlic begins to sizzle. Immediately remove from heat and set aside until pasta is ready. (The garlic will continue to cook slowly in the pan and become translucent).", "When the pasta is draining, reheat the garlic oil. As soon as it sizzles, add the broccoli rabe and toss well to coat with the oil. Saute for 1 minute until heated through. Add the pasta, reserved water, salt and ground pepper to taste. Toss well and remove from heat.", "Spoon pasta in bowls. Garnish with a little crumbled goat cheese or ricotta, drizzle with lemon oil, finish with a little freshly ground black pepper to taste and serve immediately.", " 2009 viviane bauquet farre - food & style NY LLC"]
