Best Tortelloni With Broccoli Rabe Pancetta Recipes

TORTELLINI AND BROCCOLI RABE SOUP

Steps:

• Remove and discard tough ends from broccoli rabe stems, and coarsley chop.
• Heat oil in large pot over medium heat. Add garlic and cook stirring often for 30 seconds. Add broccoli rabe, stock and 1/2 cup water; bring to a slow boil and cook 5 minutes.
• Add tortellini and cook according to package directions, until tender and serve.

BROCCOLI RABE WITH GARLIC AND PANCETTA

Steps:

• Bring a large pot of heavily salted water to a boil. Add broccoli rabe and cook until just bright green, then immediately remove and plunge into ice water. Drain and set aside.
• In a skillet, over medium-high heat, saute the pancetta until lightly-crisp, about 5 minutes. Add garlic, 2 T olive oil and pepper flakes. Saute until garlic is slightly golden, about 1 minute. Add broccoli and more oil if needed. Toss and cook until tender and heated through. Remove from heat and add lemon juice. Transfer to a platter and garnish with more pepper flakes, parmesan and/or bread crumbs.

CHICKEN & BROCCOLI RABE SOUP WITH TORTELLINI

Steps:

• Fill a Dutch oven two-thirds full with water; bring to a boil. Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Coarsely chop stems and leaves; add to boiling water. Cook, uncovered, just until crisp-tender, 1-2 minutes. Drain and remove from pan; sprinkle with nutmeg and 1/8 teaspoon pepper., In same Dutch oven, heat olive oil over medium heat. Add pancetta; cook until brown and crisp, 4-5 minutes. Add onion and remaining pepper; cook until tender, 3-4 minutes. Stir in garlic; cook 1 minute longer. Add next six ingredients and broccoli rabe; bring to a boil. Reduce heat; simmer, covered, 30 minutes. Meanwhile, cook tortellini according to package directions; drain., Discard bay leaf and thyme sprigs from soup. Add chicken to soup; heat through. To serve, spoon tortellini into individual bowls; pour soup into bowls. Sprinkle with additional Parmesan.

CHICKEN TORTELLINI WITH BROCCOLI RABE

Steps:

• Bring a large pot of boiling water to a boil; cook broccoli rabe in water for 1 minute. With tongs, transfer broccoli rabe to a colander, rinse under cold water, and pat dry.
• Add tortellini to the boiling water and cook according to package directions.
• Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic and cook for 1 minute. Stir in broccoli rabe and crushed red pepper. Season with salt and cook for 1 minute. Stir in butter and sun-dried tomatoes and cook for 1 minute more.
• Add wine and simmer until reduced, about 3 minutes.
• Using a slotted spoon, transfer the tortellini to the vegetables. Scrape up the brown bits from the bottom of the skillet and toss to mix. Transfer to shallow bowls and top with the parmesan cheese.

TORTELLONI WITH BROCCOLI RABE & PANCETTA

Steps:

• HEAT 1 tablespoon oil in large skillet over medium heat. Add pancetta; cook, stirring frequently, for 8 minutes or until almost crisp. With slotted spoon, transfer pancetta to paper towel-lined plate.
• ADD remaining 3 tablespoons oil to skillet. Add garlic and crushed red pepper; and cook for 30 seconds over medium heat. Add half of the broccoli rabe; cook, stirring frequently, for 1 minute or until wilted. Add remaining broccoli rabe and salt; cook, stirring frequently, for 2 to 3 minutes. Remove from heat.
• PREPARE pasta according to package directions; drain, reserving ¿ cup cooking water. Return pasta to saucepan along with broccoli rabe, pancetta, reserved cooking water and pine nuts. Season with pepper. Serve with cheese.