We were surprised by the delicious addition of Pecorino—its sharp saltiness marries so well with the salmon. Cook, relax, and enjoy!

What you'll need: 8 oz broccoli rabe 2 large cloves garlic 1 oz Pecorino Romano 8 oz salmon fillet 16 oz penne rigate ½ tsp crushed red pepper coarse salt freshly ground black pepper olive oil

Equipment: large pot grater rimmed baking sheet colander large skillet

Recipe steps:

  1. Prep ingredients Preheat broiler with rack 6 inches from heating source. Bring a large pot of salted water to a boil. Trim thick stems from broccoli rabe and chop the rest into 2-inch pieces. Thinly slice garlic and grate Pecorino.

  2. Cook salmon Season salmon on both sides with salt and pepper and place on a rimmed baking sheet. Broil until opaque and cooked through, 6–8 minutes. Transfer salmon to a plate, leaving skin behind, and break into small pieces with a fork.

  3. Cook pasta and greens Add penne to boiling water and cook until almost dente, about 7 minutes. Add broccoli rabe and cook until penne is al dente and broccoli rabe is crisp-tender, about 2 minutes more. Reserve ½ cup pasta water and drain.

  4. Cook aromatics Heat 3 tablespoons oil in a large skillet over medium. Add garlic and ¼ teaspoon crushed red pepper (use less depending on your heat preference) and cook, stirring, until fragrant, about 2 minutes.

  5. Finish pasta Add penne, broccoli rabe, and ⅔ of Pecorino to skillet and toss to coat. Add pasta water, a little at a time, until sauce coats pasta; season to taste with salt and pepper.

  6. Serve Gently fold in salmon. Serve topped with remaining Pecorino, more crushed red pepper if desired, and a drizzle of oil. Enjoy!

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