Preparation:

Cut dried tomato into thin slices. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 3 minutes.

In a large pot of boiling salted water, cook broccoli rabe until tender, about 4 minutes. Drain. Heat oil in the same pot over moderate heat. Add garlic and rosemary and sauté, stirring for 30 seconds.

Add the broccoli rabe and salt and cook, stirring until hot. Stir in tomatoes. Remove from heat and add the pine nuts, lemon juice and pepper.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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