Spicy Broccoli Raab and Gemelli

• 8 oz. gemelli pasta
• 1 small bunch broccoli raab, cut into 2-inch pieces (6 cups)
• 1 15.5-oz. can chickpeas, rinsed and drained
• 3 Tbs. olive oil
• 13 cup dried currants or golden raisins
• 4 cloves garlic, minced (4 tsp.)
• 1/4 tsp. red pepper flakes
• 13 cup shelled roasted pistachios, coarsely chopped
• 2 Tbs. Marsala wine, optional

1. Cook gemelli according to package directions until al dente.
2. Blanch broccoli raab in pot of boiling salted water 2 minutes.
3. Drain.
4. Heat large skillet over medium-high heat.
5. Add chickpeas and oil, and cook 2 minutes, or until chickpeas start to pop.
6. Add currants, garlic, red pepper flakes, and broccoli raab; cook 3 to 4 minutes, or until broccoli raab is tender.
7. Drain gemelli, and transfer to serving bowl.
8. Add broccoli raab mixture, pistachios, and Marsala wine (if using).

gemelli pasta, broccoli raab, chickpeas, olive oil, golden raisins, garlic, red pepper, pistachios, marsala wine

Taken from www.vegetariantimes.com/recipe/spicy-broccoli-raab-and-gemelli/ (may not work)