Pasta with Broccoli Rabe and Lemon Ricotta

Eric and I have started the process of looking for a house again after putting things on hold for a bit when I transitioned into freelancing. We’ve lived in the same apartment since we got together.  I moved in after eight months of dating and this place has been good to us.  It has everything we need and is conveniently located within walking distance to Downtown Boston.  But because it’s a rental, we haven’t done much to give it any flare. The walls are white, the furniture a mishmash of things from college and hand me downs from our parents.  Then there’s the furniture we've acquired via Craigslist, which we haven’t replaced because, why would we when we don’t know where we’ll be living?  We’ve been saying that for years.I think we’re both ready to start a home together… one that’s decorated the way we want. One that has a yard for a garden and, ideally, a fireplace.  At least we have a vision, so I hope it won't be an arduous process.


Pasta with Broccoli Rabe and Lemon Ricotta

Ingredients 1 lb pasta (the type is your choice, I used orecchiette) 1 lb broccoli rabe, rinsed and cut into 1 inch pieces 4 cloves garlic, minced Extra virgin olive oil Salt Black pepper 1 1/2 cups Ricotta cheese Zest of half a lemon 1 teaspoon fresh thyme


1. Bring two large pots of salted water to a boil.  In one pot, boil the chopped broccoli rabe for 3 minutes and drain as much liquid as you can. In the other pot, cook the pasta as directed, until al dente. Drain in a colander.

2. In a large skillet, heat 1 tablespoon of olive oil over medium heat.  Add the broccoli rabe and the garlic.  Toss it around in the oil for about 30 seconds and, if needed, season with more salt. Add the pasta to the pan.

3. In a bowl, whisk together the ricotta and lemon zest until the ricotta becomes smooth.

4. Portion out the pasta into bowls, add a dollop of ricotta  and sprinkle with fresh thyme, some additional salt and coarsely ground black pepper.