Cavatelli with Roasted Broccoli Rabe and Harissa

• 1 1/4 lb. broccoli rabe
• 1/4 c. extra-virgin olive oil
• salt
• Freshly ground pepper
• 6 clove garlic
• 1 Fresno or jalapeno chile
• 2 tsp. harissa
• 1/2 tsp. sweet smoked paprika
• 1 lb. Cavatelli
• Freshly grated Parmigiano-Reggiano cheese
• 1/2 c. mint leaves
• 1/2 c. parsley leaves

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

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

Taken from www.delish.com/recipefinder/cavatelli-roasted-broccoli-rabe-harissa-recipe-fw0813 (may not work)