Broccoli Rabe Feta and Mint Pasta
Ingredients
- 1 Tbs. olive oil
- 2 oz. pancetta, chopped (optional)
- 1 yellow onion, finely chopped
- 2 large pinches of red pepper flakes
- 1 can (28 oz.) Italian tomatoes, preferably San Marzano
- Coarse kosher salt and freshly ground black pepper, to taste
- 2 bunches broccoli rabe, about 1 3/4 lb. total, cut into 1-inch pieces
- 14 1/2 to 16 oz. rotini pasta, preferably multigrain
- 1/4 cup chopped fresh mint
- 3/4 cup crumbled feta cheese
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