Creamy Rapini Pasta

January 28, 2008

Creamy Rapini Pasta

Sara Jones, Tucson CSA

The creaminess of this dish is provided by hummus rather
than dairy. Use a packaged, prepared hummus for a really
simple recipe. Or you can make your own at home by
pureeing any cooked white bean with garlic, oil, lemon
juice, tahini and salt.

1 bunch rapini, cleaned and chopped
1 tablespoon olive oil
1 regular size package pasta
About ½ cup hummus

While pasta is boiling in well-salted water, sauté rapini in
olive oil in a large pan over medium high heat. When
pasta is al dente, drain, reserving some of the cooking
water.

Add pasta and hummus to greens and toss together.
Add pasta water, if needed, to help thin hummus and coat
pasta. Season with salt and pepper, if needed, and serve.

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