Recipe(tried): Orecchiette with Broccoli Rabe and Fried Chickpeas

I think this recipe from Bon Appetit magazine is one of the best pasta dishes, ever. Served with baby greens salad with tomato, avacado, cucumber and green onion and Sourdough bread. I used imported orecchiette pasta and also added a sprinkle of red pepper flakes to the broccoli rabe while it was cooking. If you like broccoli rabe, try this.

ORECCHIETTE WITH BROCCOLI RABE AND FRIED CHICKPEAS

1 pound orecchiette pasta (little ear-shaped pasta) or penne

2 tablespoons (1/4 stick) butter
6 tablespoons olive oil
4 garlic cloves, minced
2 15 1/2-ounce cans garbanzo beans (chickpeas), well drained
1/3 cup thinly sliced fresh sage

1 1-pound bunch broccoli rabe, trimmed, cut into 1-inch pieces
2/3 cup dry white wine
1 cup (packed) freshly grated Parmesan cheese (about 3 ounces)

Cook orecchiette in large pot of boiling salted water until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.

Meanwhile, melt butter with olive oil in another large pot over high heat. Add garlic and stir 30 seconds. Add garbanzo beans and saut until garbanzo beans are beginning to color, about 8 minutes. Add half of sliced fresh sage and saut 1 minute to blend flavors.

Add broccoli rabe, wine, and 1/2 cup reserved cooking liquid to pot. Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes. Uncover and add pasta, remaining sage, and Parmesan cheese; toss to combine. Mix in more of reserved cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Transfer to large bowl and serve.

Makes 6 servings.