Directions

1. Combine beans, lemon juice and salt in a container. Cover and shake gently. 2. Wash and trim the broccoli rabe- separate the stems and leaves. Cut the stems into slices about 1/2-inch thick and set aside. Coarsely chop the leaves, leaving small florets whole. (Save the flowers for a nice garnish!) 3. Bring a large pot of water to a boil. Cook the pasta until 3 minutes short of time indicated on package. Add the broccoli rabe stems to the boiling pasta and cook for 2 minutes. Add the leaves and florets and press them down under the water with a slotted spoon. Cook until pasta is al dente. Drain pasta and broccoli rabe in a colander. Rinse under cold running water and let drain thoroughly. 4. Transfer pasta and broccoli rabe to a large serving bowl or storage container. Stir in oil, reserved beans and lemon juice, basil, and sun-dried tomatoes. Add black pepper, additional lemon juice and salt to taste.