Gomiti With Broccoli Rabe, Chickpeas, And Prosciutto

• 6 quarts water
• 2 teaspoons salt
• 1 pound uncooked gomiti (short, curled, tube-shaped pasta)
• 3 tablespoons olive oil
• 1/2 cup sliced garlic (about 10 to 12 garlic cloves)
• 1 (3-ounce) prosciutto end piece, cut into (1/4-inch-wide) julienne strips
• 1/2 teaspoon crushed red pepper
• 1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 10 cup coarsely chopped broccoli rabe (about 1 1-pound bunch)
• 1/2 cup (2 ounces) grated Grana Padano cheese

1. Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 8 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 2 cups cooking water.
2. While pasta cooks, heat oil in a Dutch oven over medium-high heat. Add garlic and prosciutto; cook 1 minute, stirring constantly. Add pepper; cook 2 1/2 minutes or until prosciutto is crisp, stirring frequently. Add reserved 2 cups cooking water and chickpeas; bring to a boil. Add broccoli rabe (do not stir); cover, reduce heat, and simmer 7 minutes or until broccoli rabe is tender. Uncover; simmer 15 minutes or until liquid almost evaporates. Add pasta, and cook 1 minute or until pasta is al dente, tossing to combine. Remove from heat; stir in cheese. Serve immediately.

water, salt, short, olive oil, garlic, julienne strips, red pepper, chickpeas, broccoli rabe, padano cheese

Taken from www.myrecipes.com/recipe/gomiti-with-broccoli-rabe-chickpeas-prosciutto (may not work)