Orecchiette with Broccoli Rabe

• 1/4 cup olive oil
• 4 garlic cloves, minced
• 12 ounces orecchiette or shell pasta
• 1 pound broccoli rabe, trimmed, chopped
• 2/3 cup freshly grated Pecorino Romano cheese (about 2 ounces)
• 1/3 cup freshly grated Parmesan cheese (about 1 ounce)

1. Heat oil in heavy small saucepan over medium heat.
2. Add garlic and saute until beginning to color, about 1 minute.
3. Remove from heat.
4. Cook pasta in large pot of boiling salted water until beginning to soften, stirring occasionally, about 8 minutes.
5. Add broccoli rabe and cook until pasta is just tender, but still firm to bite, about 3 minutes.
6. Drain.
7. Transfer pasta and broccoli rabe to large bowl.
8. Pour garlic oil over.
9. Sprinkle with cheeses and toss to coat.
10. Season to taste with salt and pepper.

olive oil, garlic, shell pasta, broccoli rabe, freshly grated pecorino romano cheese, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/orecchiette-with-broccoli-rabe-350 (may not work)