Pasta With Spicy Broccoli Rabe and Pine Nuts

• 2 bunches broccoli rabe (about 1 pound each), ends trimmed off, cut across into 1-inch pieces
• 1 pound penne
• 4 teaspoons olive oil
• 6 tablespoons pine nuts
• 8 cloves garlic, peeled and minced
• 4 tablespoons water
• 1/2 teaspoon dried red pepper flakes
• 2 teaspoons fresh lemon juice
• 2 teaspoons salt, plus more to taste
• Freshly ground pepper to taste

1. Bring a large pot of lightly salted water to the boil.
2. Add the broccoli rabe and blanch for 1 minute.
3. Drain and pat dry.
4. Bring another large pot of salted water to the boil.
5. Add the penne and cook until al dente, about 10 minutes.
6. Meanwhile, heat 2 teaspoons of the olive oil in a large nonstick skillet over medium heat.
7. Add the pine nuts and cook, tossing frequently, until lightly toasted, about 2 minutes.
8. Add the garlic and cook, stirring constantly, for 30 seconds.
9. Add the broccoli rabe, the water and the red pepper flakes and cook until tender, about 5 minutes.
10. Drain the pasta and add the broccoli rabe mixture, the remaining 2 teaspoons olive oil, the lemon juice, salt and pepper to taste.
11. Toss to combine.
12. Divide among 4 plates and serve immediately.

broccoli rabe, penne, olive oil, pine nuts, garlic, water, red pepper, lemon juice, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/7498 (may not work)