There are greens in this pasta! Look at you being healthy in the new year
Kosher salt and freshly ground black pepper3 oz. Pecorino or Parmesan, finely grated, plus shaved for servingTear broccoli rabe leaves into 2” pieces; set aside. Thinly slice stems ¼” thick. Heat oil in a large skillet over medium. Add garlic and broccoli rabe stems and season with salt and pepper. Cook, stirring occasionally, until stems are tender, about 5 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid. Add pasta, reserved broccoli rabe leaves, ¼ cup pasta liquid, and 3 Tbsp. anchovy butter to skillet . Cook, tossing occasionally and adding more pasta liquid as needed, until leaves are wilted and sauce coats pasta, about 4 minutes. Toss in grated Pecorino; season with salt and pepper. Serve pasta topped with shaved Pecorino.
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