Fusilli with Broccoli Rabe and Potatoes

Ingredients

• 0.1 teaspoon pepper black
• 2 pounds broccoli rabe trimmed
• 4 cups fusilli hot cooked uncooked ( 8 ounces short twisted spaghetti)
• 0.5 teaspoon pepper red crushed
• 3  garlic cloves minced
• 1 cup low-salt chicken broth 
• 1.5 tablespoons olive oil extra-virgin
• 2 ounces parmesan cheese fresh grated
• 1 pound potatoes red cubed

Equipment

• bowl
• sauce pan

Directions

1. Combine the first 5 ingredients in a large bowl.
2. Place the potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 7 minutes or until potato is tender.
3. Drain. Steam the broccoli rabe, covered, for 5 minutes. Cool. Squeeze out excess water, and coarsely chop.
4. Add the potato, broccoli rabe, and pasta to broth mixture in bowl, and toss well. Top with cheese.