Ingredients:
3 cups fresh orecchiette pasta
1 cup arugula
1 cup broccoli rappini
1 tsp. fresh chopped garlic
Relish:
1 oz. diced marinated artichoke hearts
1 oz. diced fresh fennel
4 oz. peeled seeded diced plum tomato
2 oz. diced yellow pepper
2 oz. diced red pepper
2 oz. diced sun-dried tomato
2 Tbs. fresh chopped garlic
3 oz. extra virgin olive oil
Instructions:
Cook orecchiette in boiling water until done, 4-5 minutes. Strain and set aside.
Combine artichoke hearts, fennel, tomato, yellow and red peppers and sun-dried tomato. Season to taste with garlic, olive oil, salt and pepper. (If you like, 1 tsp. fresh chopped rosemary is a wonderful addition). Lightly saute the arugula and broccoli rappini with a tablespoon of olive oil, fresh garlic and a few drops of water over medium heat until wilted. Season with salt and pepper.
To serve, heat pasta in boiling water for 30 seconds. In a medium sauce pot heat relish, add wilted greens and adjust seasoning. Portion pasta in 6 serving dishes and top with provencal relish.
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