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Cavatelli With Broccoli Rabe And Cannelini Beans Recipe

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Ingredients for 4 servings

1 bunch broccoli rabe, trimmed and cut into bite size pieces

6 cloves garlic, pressed or minced

Parmigiano-Reggiano or Asiago, shaved or grated, for serving

1/4 cup extra-virgin olive oil, plus more for drizzling when serving

3 cups cannellini beans, cooked till just tender and drained

Salt and freshly ground black pepper

1 teaspoon crushed red pepper flakes

1/2 teaspoon dried basil

1 pound cavatelli pasta, cooked until just al dente and kept warm

1 1/2 cups chicken broth

1 medium onion, diced

1/2 cup pancetta, julienned and sauteed until crispy, drained

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