Yield: 4 servings

1 bunch Red Dog raab
1/2 cup Romano cheese, grated
3/4 lb small pasta, such as campanelle
1/2 cup chopped fresh mint
3-4 cloves garlic, peeled and smashed
1 heaping tsp anchovy paste
1/8 tsp red pepper flakes
1/4 cup golden raisins
1/4 cup pumpkin seeds, roughly chopped
Zest of one lemon
1/4 cup + 1 tbsp olive oil
Salt
Pepper

Chop raab into bite-size pieces. Peel and smash garlic. Roughly chop mint and pumpkin seeds. Zest lemon.

Preheat oven to 450 degrees. Toss raab with olive oil, salt and pepper and spread evenly onto a baking sheet. Roast in the oven for about 10-15 minutes, until tender and charred on the edges.

Bring a large pot of salted water to a boil. Cook pasta according to package instructions.

Heat 1/4 cup olive oil in a large skillet over medium heat. Add garlic, red pepper flakes, anchovy paste, golden raisins, pumpkin seeds and stir to combine. Add the cooked pasta, fresh mint, lemon zest, Romano cheese and raab to the skillet and toss everything together until well combined. Add in some pasta water to thin sauce if necessary.

Portion pasta into 4 bowls, top with a fresh squeeze of lemon juice and more grated Romano.