Beans and Orchiette with Broccoli Rabe

Ingredients 8 ounces orchiette pasta 1 pound broccoli rabe, cut into 2-inch pieces 1-1/2 cups vegetable broth 1/2 teaspoon crushed red pepper flakes 1 (15-ounce) can cannellini beans, rinsed and drained 3/4 cup prepared basil/walnut pesto 1/4 cup white wine Salt and pepper

Directions

In a large pot coated with DuPont™ Teflon® non-stick, add pasta to boiling salted water and cook for only 3 minutes. Add the broccoli rabe and cook with the pasta until both are tender but still firm, about 5 minutes. Drain the pasta and broccoli rabe, reserving 1/2 cup of the water. Return the pasta and broccoli rabe to the pot; set aside with a tablespoon of olive oil gently tossed into the pasta to keep it moist.

In a medium skillet coated with DuPont™ Teflon® non-stick, bring the broth to a simmer with the red pepper flakes. Add the beans and simmer until the beans are heated through, stirring frequently, about 5 minutes.

Add the beans, pesto, and wine to the pasta and broccoli rabe. Stir, and then mix in the reserved pasta water. Season with salt and pepper.