From Moosewood Restaurant New Classics
1 large bunch broccoli raab
1 TBSP olive oil
2 TBSP minced garlic
1/4 to 1/2 tsp crushed red pepper flakes
1 1/2 cups cooked butter beans(15.5 oz. can, drained)
1 lb. orecchiette or other short pasta shape
1 cup chopped fresh tomatoes (can substitute canned tomatoes)
1/2 grated sharp provolone or Pecorino Romano
Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente. Drain and transfer to a large serving bowl.
Trim any dry bottoms from the broccoli raab stems and discard. Cut the broccoli raab, stems, leaves, and all, into 1-inch lengths, keeping the stems and leaves separate. You’ll have about 9 cups of chopped broccoli raab.
In a large, heavy frying pan, warm the oil and sauté the broccoli raab stems with the garlic for 5 to 7 minutes, until the broccoli raab is bright green and tender. Add the broccoli raab leaves and continue to cook. Once the leaves are wilted add the crushed red pepper flakes and butter beans. Cook until the beans are heated through. Toss the sauté mixture with the pasta, tomatoes, and grated cheese.