Cavatelli con cime di rapa

Method

1. 1 Pick the rapa cabbage, keeping the tender tops and young leaves, and discarding the tough stems.
2. 2 Boil the Cavatelli pasta, then add the rapa cabbage to the pot during the last 3 minutes to cook them together.
3. 3 Sauté sliced garlic and dried chilies in olive oil over low heat until the garlic is lightly golden, being careful not to burn it.
4. 4 Toast breadcrumbs with a little oil until crispy; this is a cheese substitute topping from Southern Italy.
5. 5 Add the noodles and vegetables to the pan with garlic oil, stir in a little of the broth, then sprinkle with breadcrumbs and Pecorino cheese.

With an appliance

• Air fryer 28 min

  Replace step 4: mix breadcrumbs with a thin layer of olive oil and bake in an air fryer at 180 degrees for 4 minutes, tossing at the 2nd minute to ensure even browning and crispiness; keep step 5 the same and only sprinkle breadcrumbs after the noodles have been coated with garlic oil.