Pasta Shells with Rapini & Italian Sausage

Rapini, known also as Broccoli Raab is a delicious spring vegetable that cooks up beautifully. This year, we got our Rapini from a new farm at Farmer Foodshare: Rouse Brothers Produce in Rose Hill, NC.

SERVES:

6

INGREDIENTS:

• 1 lb. box pasta shells
• 1 lb. Firsthand Foods Italian sausage, casings removed
• 1 C. Fresk-Pik Onion, thinly chopped
• 2 T. Olive Oil
• 5 – 6 C. Rouse Brothers Produce Rapini, roughly chopped
• 2 stalks Lee’s Produce Green Garlic, minced
• 15 oz. Chickpeas (1 can), well drained
• Pinch Red Pepper Flakes
• 1/2 Lemon, juiced
• Grated Parmesan for garnish

INSTRUCTIONS:

-Bring a large pot of salted water to a boil. While water is heating, cut the rapini crosswise into bite size pieces, discarding the lower, tougher stems.

-Add a splash of olive oil to a large pan on medium – medium high-heat and add the onion. Cook for 1-2 minutes then add sausage, breaking it up into smaller crumbles using a spoon or spatula.

-Once the water boils, add pasta and cook according to directions.

-Once the sausage begins to brown, add the green garlic and cook for about a minute. Add the chickpeas and chopped rapini. Cook until the rapini wilts, scooping a few small splashes of pasta water to help.

-Season with a pinch of red pepper flakes and remove from heat.

-Drain the pasta and add to the pot with the sausage and rapini, add the lemon juice, and toss to combine. Serve with grated parmesan cheese sprinkled on top.