Ingredients

1/4 cup olive oil

2 1/2 cups chopped leeks (white and pale green parts only; about 2 large)

2 large bunches broccoli rabe (rapini),* stemmed, coarsely chopped

4 garlic cloves, peeled

3/4 cup vegetable broth

1/3 cup crme frache or whipping cream

1 tablespoon finely grated lemon peel

1 cup grated Pecorino Romano cheese, divided

• 1 pound penne
• 1 1/2 cups walnut halves, toasted

Description

View Full Recipe