Related to the cabbage family, rapini offers a wealth of nutrition benefits including vitamins A, C and K and potassium, all much needed nutrients for runners. And who doesn’t love pasta? Combine the two and you have a super healthy and super delicious way to get more vegetables onto your (and your family’s) plates.
My Dad’s Pasta With Rapini
Yields: 6 servings
INGREDIENTS
1 bunch of Rapini, cleaned and cut into 2 inch pieces
450g of pasta (Penne Rigate or Bocconcini pasta works best)
4 cloves garlic, crushed
4 T olive oil
1/4 pound of diced pancetta
1/4 cup Italian seasoned breadcrumbs
S + P to taste
Hot Pepper (optional)
DIRECTIONS
ONE: Serve with sliced, toasted & herbed rustic bread (Recipe follows).
TWO: Fill a deep pot with 5 litres of water and bring to a boil.
THREE: In a separate pan, heat oil, add garlic and cook until golden (for hot pepper lovers – add the hot peppers in when cooking your garlic). Add pancetta and cook until the fat has rendered and the pancetta is crispy. Set aside until the pasta is ready.
FOUR: Add rapini to the boiling water and boil for 5 minutes. Then, add the pasta and salt and cook the pasta to “al dente”. Drain the pasta and rapini together. Put the pasta and rapini into a large serving dish. Pour the oil, garlic and pancetta mixture over the cooked pasta and rapini. Add breadcrumbs and toss until all of the ingredients are incorporated. Top with freshly grated Parmesan.
FIVE: Sliced, toasted & herbed rustic bread: Slice a rustic baguette into 1 inch thick slices. Drizzle with olive oil. Sprinkle with salt, pepper, oregano and rosemary. Bake at 325 degrees Fahrenheit on a parchment lined baking sheet for about 5 minutes. Serve bread warm with the pasta.
Julie Miguel is an iRun food contributor, where you’ll find a selection of weekly recipes and food ideas. She is a home cook, and food influencer and has worked with a national television, print and online media outlets. You can also follow her food discoveries and travel adventures at Daily Tiramisu.
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