There’s something very special about the combination of broccoli and pasta… especially when you’re prepping your broccoli rabe in the Falcon bake pan. We’re delighted to share this comforting vegetarian recipe from Nora at Savoury Nothings with you.

Serves 2 people 

6 oz orecchiette pasta
Olive oil
1 can chickpeas rinsed and drained
Salt + freshly ground black pepper
1 heaping teaspoon smoked paprika
1 large bunch broccoli rabe 1-2 pounds, depending on how much you love your greens, trimmed and cut into thirds
2 cloves garlic minced
1/3 cup white wine
1/4 cup finely grated parmesan plus more to serve
a few tablespoons reserved pasta cooking water
Zest and juice of 1 small lemon plus more to serve


  1. Cook the pasta: Bring a large pot of water to a boil. Salt generously and cook the pasta 1 minute less than the package says. Remember to reserve a mugful of pasta cooking water before you drain it.

  2. Roast the chickpeas: While the pasta is cooking, heat some olive oil over medium-high heat in a large skillet. Add the chickpeas and season with salt and pepper. Toast until starting to brown, about 3 minutes. Add the smoked paprika and toast for another minute. Remove from the pan and set aside.

  3. Wilt the greens: Without wiping the skillet, bring it back up to medium-high heat. Add a little more oil if necessary and cook the broccoli rabe until starting to wilt, about 2 minutes. add the garlic and cook for another 30 seconds. Pour in the white wine and cook until the raw alcohol smell is gone, about 2 more minutes.

  4. Tossing party: Add the cooked pasta to the greens in the skillet, along with the parmesan and a few tablespoons of pasta cooking water. Keep gently tossing everything until the sauce looks smooth and luscious and the pasta is fully cooked. You can add more pasta cooking water if necessary, but don't overdo it.

  5. Season: Take the skillet off the heat and add the zest and juice of the lemon. Check for seasoning and add salt and freshly cracked black pepper to your liking. Serve immediately with the toasted chickpeas, extra parmesan, black pepper and lemon.