Penne with cime di rapa

• 0 pepper
• 300g cime di rapa
• 370g dried penne
• 0 Olive oil
• 3 cloves garlic
• 1 pinch dried chilli
• 2 tbsp creme fraiche
• 0 Pecorino

Step 1
Serves two (again, if need be, reduce the amount of pasta to suit your appetite).

Step 2
Bring a large pot of salted water to a boil.

Step 3
Drop in the cime di rapa, blanch for 30 seconds, then use tongs to transfer from the pot to a sieve, to drain.

Step 4
Keep the boiling water, because you're going to use it to cook the pasta.

Step 5
Add the penne to the boiling water and cook as per the instructions on the packet – about 10-13 minutes, usually, though again err on the side of caution.

Step 6
In a large, heavy-based saute pan or similar, heat two tablespoons of olive oil over a medium flame.

Step 7
When hot, add the garlic and chilli, and fry gently until the garlic has softened but not taken on any colour.

Step 8
Stir in the cime di rapa, saute for a minute more, then remove from the heat.

Step 9
When the pasta is ready, drain and add to the pan with the cime di rapa.

Step 10
Stir in the creme fraiche, add a little grated pecorino and toss to coat the pasta.

Step 11
Serve at once with a bowl of grated pecorino alongside, to add to taste.