This recipe is pretty and delicious as is, but it’s also extremely versatile. For example, you can substitute spinach or chard for the rapini, and chopped fresh tomatoes for the sun-dried tomatoes. It can also be made with penne or rotini pasta instead of the orzo.
1 bunch rapini (broccoli rabe), coarsely
1½ cups orzo
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
¼ teaspoon red pepper akes010cup chopped oil-packed sun-dried
Salt and freshly ground black pepper
¼ cup toasted pine nuts (page 21)
Cook the rapini in a pot of salted boiling water until softened, about 3 minutes. Use a pair of tongs or a slotted spoon to remove the rapini from the water, and set aside.
Return the same pot of water to a boil; add the orzo, stirring occasionally, until it is al dente, about 8 minutes. Drain and set aside.
Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the red pepper flakes, sun-dried tomatoes, and reserved rapini. Cook until the rapini is tender, about 5 minutes. Stir in the orzo and season with salt and pepper. Serve sprinkled with the pine nuts.