Name: Penne with Broccoli Rabe, Walnuts, and Pecorino
Yield: 4 Servings
Ingredients: 1/4 cup olive oil; 2 1/2 cups chopped leeks (white and pale green parts only; about 2 large); 2 large bunches broccoli rabe (rapini),* stemmed, coarsely chopped; 4 garlic cloves, peeled; 3/4 cup vegetable broth; 1/3 cup crème fraîche or whipping cream; 1 tablespoon finely grated lemon peel; 1 cup grated Pecorino Romano cheese, divided; 1 pound penne; 1 1/2 cups walnut halves, toasted

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