Ingredients

1 pound orecchiette pasta (little ear-shaped pasta) or penne

• 2 tablespoons (1/4 stick) butter
• 6 tablespoons olive oil
• 4 garlic cloves, minced
• 2 15 1/2-ounce cans garbanzo beans (chickpeas), well drained
• 1/3 cup thinly sliced fresh sage

• 1 1-pound bunch broccoli rabe, trimmed, cut into 1-inch pieces
• 2/3 cup dry white wine
• 1 cup (packed) freshly grated Parmesan cheese (about 3 ounces)

Description

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