Cavatelli with Roasted Broccoli Rabe & Harissa

• 1 1/4 pounds broccoli rabe, ends trimmed
• 1/4 cup extra-virgin olive oil
• Salt
• Freshly ground pepper
• 6 garlic cloves, thinly sliced
• 1 Fresno or jalapeno chile, seeded and thinly sliced
• 2 teaspoons harissa
• 1/2 teaspoon sweet smoked paprika
• 1 pound cavatelli
• Freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 1/2 cup packed mint leaves, chopped
• 1/2 cup packed parsley leaves, chopped

1. Preheat the oven to 425.
2. In a bowl, toss the broccoli rabe with 2 tablespoons of the oil and season with salt and pepper.
3. Arrange the broccoli rabe on 2 baking sheets and roast for 15 minutes, until crisp-tender, then chop.
4. In a deep skillet, heat the remaining 2 tablespoons of oil.
5. Add the garlic, chile and harissa and cook over moderate heat, stirring for 2 minutes.
6. Add the broccoli rabe and smoked paprika and cook until tender, 2 minutes.
7. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente; drain, reserving 1 cup of the cooking liquid.
8. Add the pasta, cooking water and 1/4 cup of Parmigiano to the skillet and cook, stirring, until the pasta is coated in a thick sauce, 2 minutes.
9. Stir in the herbs and serve with more cheese.

broccoli rabe, extravirgin olive oil, salt, freshly ground pepper, garlic, jalapeno chile, harissa, sweet smoked paprika, cavatelli, cheese, mint, parsley

Taken from www.foodandwine.com/recipes/cavatelli-roasted-broccoli-rabe-harissa (may not work)