Cool Whole Wheat Spaghetti with Rapini and Pine Nuts
The slight bitterness of rapini is a perfect complement to the sturdy and nutty taste of whole wheat pasta, but feel free to use broccoli if you wish. It’s best not to refrigerate the cooked pasta, but if you want to make it ahead, toss it with a little olive oil to lightly coat before refrigerating, then let stand at room temperature for about 30 minutes before mixing in the other ingredients.
Ingredients
- 1 bunch rapini or broccoli
- 1/4 cup (60 mL) dried currants or chopped raisins
- 1 lb (500 g) whole wheat spaghetti or other pasta
- 1/3 cup (75 mL) extra-virgin olive oil
- 3 cloves garlic, sliced
- 1/2 tsp (2 mL) salt
- Pinch hot pepper flakes
- 1/3 cup (75 mL) pine nuts or chopped walnuts
- 2 tbsp (30 mL) lemon juice
- 2/3 cup (150 mL) shredded Romano cheese or other pecorino cheese
Preparation
In large pot of boiling salted water, blanch rapini (if using broccoli, peel stems first) until tender; drain, chill under cold water and drain. Chop and place in large bowl; add currants.
In large pot of boiling salted water, cook spaghetti according to package instructions; drain, chill under cold water and drain. Set aside.
Meanwhile, in small skillet, heat half of the oil over medium heat; add garlic, salt and hot pepper. Fry for 30 seconds; add pine nuts and fry, stirring, until garlic and nuts are slightly darkened, about 2 minutes. Pour over rapini and currants; toss in spaghetti, lemon juice and remaining oil. Sprinkle with cheese.
Makes 4 to 6 servings.
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