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This super simple pasta showcases cime di rapa — the leafy greens at the top of brassicas. It’s sweet, zesty, garlicky and it’s a great way to get in a serve of greens!

You will need

Serves 4

  • 1 packet orecchiette pasta
  • 1-2 tablespoons extra-virgin olive oil
  • 1 leek, thinly sliced
  • 2 garlic cloves, roughly chopped
  • 1 teaspoon chilli flakes
  • 1 bunch cime di rapa, chopped (keep stems and leaves separate)
  • 1 lemon, zest and juice
  • 1 cup of reserved pasta water
  • Salt and pepper

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10 mins to prep

20 mins to cook

  1. Step 1

    Cook the pasta and set aside (it’s a good idea to undercook the pasta slightly so it can finish cooking in the pan). Be sure to reserve some of the pasta water.

  2. Step 2

    Sweat the leek in the oil with the garlic. Add a pinch of salt.

  3. Step 3

    Add the chopped cime de rapa stems and chilli flakes. Once they have softened, turn the heat up and add the cime di rapa leaves and a cup of pasta water. Add the lemon zest. Cook for 5–7 minutes or until it has wilted down, stirring occasionally.

  4. Step 4

    Add half of the lemon juice and the cooked pasta and toss through the greens. Season with salt and pepper.

  5. Step 5

    Transfer the pasta to your serving dish, squeeze a little extra lemon juice over the top and drizzle with extra virgin olive oil to serve.

Recipe: Simon Toohey

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