- Pasta Maker (ensures freshness and right shape for homemade penne)
- Colander (efficiently drains cooked pasta and washes vegetables like broccoli rabe)
- Cheese Grater (for grating pecorino cheese)
- Peeler (useful for peeling walnuts or removing skin from vegetables)
- Knife (sharp chef's knife, crucial for cutting)
- Cutting Board (stabilizes chopping of various ingredients)
- Mortar & Pestle (for grinding walnuts or spices to enhance flavor)
- Olive Oil Spray Bottle (lightly coats pans, prevents sticking without extra fat)
- Heatproof Bowl (mixes pasta and other ingredients before serving)
- Strainer (precision in draining and rinsing ingredients)
- Blender (blends parts of the dish or sauce with walnuts and broccoli rabe)
1/4 cup olive oil
2 1/2 cups chopped leeks (white and pale green parts only; about 2 large)
2 large bunches broccoli rabe (rapini),* stemmed, coarsely chopped
4 garlic cloves, peeled
3/4 cup vegetable broth
1/3 cup crme frache or whipping cream
1 tablespoon finely grated lemon peel
1 cup grated Pecorino Romano cheese, divided
1 pound penne
1 1/2 cups walnut halves, toasted
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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