Cime di rapa (broccoli rabe) can be a polarising vegetable as it runs on the bitter side, but I find that if you counter it with a salty fat, aka cheese, and a bit of acid, then it is actually quite enjoyable. This dish is finished under the grill (broiler) to get some char on the cime di rapa and crisp up the cheese a bit. It’s kind of hard not to fight for that top layer of crunchy cime di rapa and melty cheese (the best part about testing this alone was that I got to eat the whole top layer).
Efficiency moves: Cut the cime di rapa and clean up while the pasta is cooking.
Recipes excerpted with permission from Keeping It Simple by Yasmin Fahr, published by Hardie Grant Books February 2020