Dinner

Our friends went out of town and asked us to pick up their CSA share for the week. Inside was a huge array a veggies, and among them- broccoli raab. I've never had broccoli raab before let alone cooked with it. The CSA sent some recipes too and one was for the broccoli raab, so I made it. SOOOOOO good.

Broccoli Raab with Pine Nuts and Currents

- 1 bunch of broccoli raab, separated into coarse stems and tender parts, chopped in two inch pieces.
- 1/2 lb of penne pasta
- 3 Tbsp olive oil
- 4 large cloves of garlic, chopped
- 1/3 cup currants soaked in warm water till plump
- 1/3 cup of pine nuts
- parmesan cheese

Bring water to boil and start cooking thicker stems from raab. After several minutes, add tender parts of leaves, etc. And cook for about 1 more minute. Remove raab to a colander and use green water to cook pasta. While pasta is cooking, saute garlic and olive oil until tender. When pasta is cooked al dente, add greens to garlic and olive oil. Add nuts and currants. Remove pasta from water but do not drain well, leaving about 1/4 cup of water with the pasta. Toss with pasta over high heat. Remove and serve with parmesan.