Garlic Rapini with Pasta

BR306

1 bunch rapini
1/2 lb pasta
6 Tbsp olive oil
1 Tbsp chopped garlic
1/2 cup white vermouth or water
salt and freshly ground pepper
2 Tbsp butter
1/2 cup freshly grated parmesan cheese

Wash rapini and chop into bite sized pieces. In a large pot of salted water, boil pasta until al dente.

Meanwhile, heat oil and garlic in a large sauté pan. Add rapini and toss to coat with oil. Pour in vermouth or water, turn heat to low, cover, and steam-cook for 6-8 minutes, stirring occasionally. Uncover, reduce pan juices, and season to taste. When pasta is done, drain and toss with butter. Place on a warm platter, laying rapini on top. Sprinkle with parmesan cheese and pepper.

from “the Victory Garden Cookbook”