Pasta dishes are just always delicious!
Preparation Cook orcchiette according to package directions. Clean Rappa. Only young, tender leaves, buds and flowers tend to be used. Stems (should be peeled off if necessary) and older leaves can also be used, but may be fibrous and are usually more bitter in taste. Cut rape stems into 2-3 cm long pieces. Cut leaves 2-3 times each according to size.
Roast pine nuts in a frying pan without fat, cool on a plate.
Dice dried tomatoes. Fry bacon cubes, add onions and cook until translucent. Add garlic and rape tomatoes. After about
2 minutes extinguish with vegetable soup and whipped cream. Add tomatoes and season with nutmeg, mustard, salt and pepper. Shortly before the end of the cooking time, add the rape leaves. These should only fall together briefly. Mix the rappa vegetables with the pasta. Sprinkle with pine nuts and Parmesan cheese.
Instead of Rappa you can also use spinach leaves or broccoli.
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