Randy Shore is a food and sustainability writer for the Vancouver Sun and author of The Green Man Blog; he is also a former restaurant cook and an avid gardener. He is a recipient of the BC and Yukon Community Newspaper Association Best Columnist award and the BC Wildlife Federation Art Downs Award for conservation journalism. Randy and his wife Darcy grow as much of their own food as possible on an acre in Roberts Creek on BC’s Sunshine Coast, creating new recipes and customizing familiar ones based on what the seasons bring.
In same pan, warm olive oil. Add bacon and fry until crispy. Add onions, garlic, fennel seeds, and chili. Cook until onions are lightly browned. Cut broccoli rabe into 2-in (5-cm) pieces; separate thick stems from slender tops and leaves. Add broccoli rabe stems to pan and cook for 2 minutes, then add leaves. Reduce heat to low.
Add pasta to boiling water and cook al dente, according to package directions. Drain pasta, reserving 1 cup (250 mL) water. Add pasta, cheese, and a little reserved pasta water to pan and toss gently to combine. Add more water, a little at a time, to form a creamy sauce. Garnish each serving with toasted walnuts.
The recipe is reprinted with the permission of Arsenal Pulp Press from Grow What You Eat, Eat What You Grow – The Green Man’s Guide to Living & Eating Sustainably All Year Round by author Randy Shore.