Hemp Orecchiette with Broccoli Rabe and Buffalo Mozzarella

Method

1. Clean the cime di rapa: remove the tough stems and keep only the tender parts and flowers. Snap them by hand or cut finely.
2. Bring a large pot of salted water to a boil for the pasta.
3. In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Add a crushed garlic clove, 2 anchovies, and 1-2 chili peppers. Sauté until fragrant.
4. Add 3-4 cherry tomatoes to the pan and cook until they begin to soften and break down.
5. Add half of the cleaned cime di rapa to the pan. Season with a pinch of fine salt, cover, and cook for 10-12 minutes.
6. Meanwhile, add the orecchiette pasta to the boiling water and cook according to package instructions (about 15-18 minutes).
7. A couple of minutes before the pasta is done, add the remaining cime di rapa to the pasta water.
8. Drain the pasta, reserving a cup of pasta water. Transfer the pasta to the pan with the sauce.
9. Cut the buffalo mozzarella into small cubes and let them drain on a plate.
10. Toss the pasta with the sauce over high heat, adding a splash of pasta water if needed, until the sauce becomes creamy and coats the pasta.
11. Turn off the heat. Add the mozzarella cubes and gently toss to incorporate, being careful not to crush them. The mozzarella should remain in separate pieces and become stringy.
12. Drizzle with a little more extra virgin olive oil.
13. Serve immediately.