- 1/2 bunch rapini (broccoli raab)
- 1/2 bunch Swiss chard
- 1/4 cup olive oil
- 3 cloves garlic, peeled and smashed
- 1 leek, white part only, sliced thinly
- 3 ounces pancetta, sliced thinly
- 1 cup vegetable stock
- 1 pinch salt and freshly ground pepper, to taste
- 1 pound gemelli pasta
- 1 (170 gram) package Sir Laurier d’Arthabaska cheese, cubed
- 3 tablespoons toasted pine nuts
- Trim the flower ends off the rapini, leaving 5 cm (2 in) of stem. Set aside. Cut the remaining stems into 2.5 cm (1 in) pieces. Set aside.
- Cut the chard into 2.5 cm (1 in) slices. Reserve the leafy part with the rapini flowers and the stems with the rapini stems.
- In a large skillet, heat the oil over medium heat and add the garlic. When the garlic is browned, remove it and discard.
- Add the leeks and pancetta to the garlic-flavoured oil and cook until the leek is softened and the pancetta is lightly browned. Add the vegetable stems, the stock and the salt and pepper. Cover and cook 4 minutes. Add the chard leaves and rapini flowers and cook, covered, another 2 minutes.
- Cook the pasta in boiling salted water until al dente.
- Drain the pasta, return it to the pot and add the vegetable mixture. Toss gently and add the Sir Laurier cheese at the last minute.
- Transfer to a serving dish and top with the pine nuts.