Rapini Pasta

Rapini is quite possibly my favorite green. What's funny about this is that I had literally never even seen it until I joined a CSA. When I got it the first week, I looked through a few recipes, quickly settled on something to do with it, and have made this same recipe probably a dozen times since that first effort. Here it is for you. I would love to hear any suggestions from my fellow CSAers about your own favorite uses!

1 bunch rapini, washed and cut into thick strips

1 small onion, cut into slices

6 strips bacon

1 clove garlic, crushed

red pepper flakes

1/2 C water

8 oz pasta

1/2 C grated Parmesan

Set pasta water to boil. Meanwhile, add the bacon to a large saute pan and cook through. Remove bacon to some paper towels, and pour off all but 1 tsp of the fat. Add the onion to the bacon fat and cook until soft and sweet, about 10 minutes. Add garlic and saute 1 minute more. Add rapini and water to the pan and cook until the rapini is soft and most of the water has boiled off. Add red pepper to taste.

Serve the rapini and onions over pasta with some freshly grated cheese over the top.

- Christiana Thomas