Rapini with Sun-Dried Tomatoes and Pine Nuts

This rapini recipe is a variation on the first. Easy, non? This makes cooking rapini pretty simple, just switch one rapini recipes for the next.

Rapini Recipe Ingredients:

• 1 bunch rapini, about 1 lb or 500 g
• 3 tbsp (50 mL) olive oil
• 2 tbsp (25 mL) pine nuts
• 3 tbsp (50 mL) chopped sun-dried tomatoes
• 1/4 tsp (1 mL) salt

Rapini Recipe Instructions:

1. Remove about 1/4 inch from base of rapini stalks. In deep skillet of boiling salted water, cover and cook rapini until tender, about 4 minutes. Drain and gently dry.
2. In same skillet, heat olive oil over medium heat. Toast pine nuts over low heat until light brown, about 4 minutes. Add cooked rapini and sun-dried tomatoes and heat. Makes 4 servings.