Brown Rice Fusilli with Broccoli Rabe or Greens

• 1 bunch broccoli raab (about 1 pound), washed in 2 changes of water
• Salt to taste
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 to 1/2 teaspoon red pepper flakes (to taste)
• 3/4 pound brown rice fusilli
• 1/2 cup grated Parmesan, or a mix of pecorino and Parmesan

1. Bring a large pot of water to a boil.
2. Trim off the bottoms of the broccoli raab stems and slice the remaining part of the stems about 1/2 inch thick.
3. When the water comes to a boil, season generously with salt and add the broccoli raab.
4. Cook for 4 minutes, or until tender, and transfer using a spider or a slotted spoon to a bowl of ice cold water.
5. Let sit for a few minutes and drain.
6. Squeeze out water and chop fine.
7. Set aside the water for the pasta.
8. Heat the oil over medium heat in a large nonstick skillet and add the garlic and red pepper flakes.
9. Cook until the garlic smells fragrant, 30 seconds to a minute, and add the broccoli raab.
10. Toss together for a minute, season to taste with salt, and remove from the heat but keep warm.
11. Bring the water back to a boil and add the fusilli.
12. Cook al dente, about 9 minutes.
13. Stir 1/2 cup of the pasta water into the greens.
14. Drain and toss the pasta with the greens and cheese.
15. Serve at once.

broccoli raab, salt, olive oil, garlic, red pepper, brown rice, parmesan

Taken from cooking.nytimes.com/recipes/1016553 (may not work)