Mezze Maniche with Cime di Rapa, Pecorino Cream and Hazelnuts

Method

1. Clean the cime di rapa by removing tough stems and any wilted leaves.
2. Bring a pot of salted water to a boil and blanch the cime di rapa for 1-2 minutes. Transfer immediately to an ice bath to stop cooking and preserve the vibrant green color. Drain and set aside.
3. Cook the mezze maniche in a large pot of salted boiling water according to package instructions until al dente. Reserve some pasta water before draining.
4. While the pasta cooks, prepare the pecorino cream: grate the pecorino sardo and mix with fresh cream (panna) until smooth. Season with a pinch of black pepper.
5. Roughly chop the hazelnuts and toast them in a dry pan over medium heat until fragrant and lightly golden. Set aside.
6. In a large pan, heat olive oil with a clove of garlic (smashed) and a pinch of chili flakes. Sauté the blanched cime di rapa for 2-3 minutes.
7. Add the drained pasta to the pan with the cime di rapa. Toss well, adding a splash of pasta water if needed to create a silky sauce.
8. Remove from heat, stir in the pecorino cream until the pasta is evenly coated.
9. Plate the pasta, sprinkle with the toasted hazelnuts, and serve immediately.