Orecchiette with Broccoli Rabe & Chickpeas
"The assertive flavors of broccoli rabe and rosemary are paired with sturdy chickpeas in this satisfying pasta dish. When buying broccoli rabe, check to make sure the bottoms of the stems are relatively tight, green and moist. If the broccoli rabe at your store is past its prime—or if you prefer a milder taste—use broccolini or regular broccoli instead. Garnish with a sprinkling of freshly grated Parmesan cheese...."
INGREDIENTS
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4 ounces whole-wheat orecchiette, or chiocciole (about 1 1/2 cups)
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1/2 bunch broccoli rabe, ends trimmed and cut into 2-inch pieces
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3/4 cup vegetarian chicken-flavored broth, (see Note)
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2 teaspoons all-purpose flour
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1 tablespoon extra-virgin olive oil
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4 large cloves garlic, minced
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1/2 teaspoon minced fresh rosemary, or 1/8 teaspoon dried
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1 8-ounce can chickpeas, drained and rinsed
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2 teaspoons red-wine vinegar
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1/8 teaspoon salt
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1/4 teaspoon freshly ground pepper
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