Prepare the rapini by cutting off the long stems and remove any discolored leaves.* It has a bitter taste so while you can simply saute and serve, you may wish to take another step and steam for 10 minutes.

Fill a large pot of water and set to boil. Add a good portion of kosher salt (it should taste like the sea). Add orecchiette and boil 12 minutes or until al dente. Drain, reserving about 1 cup pasta cooking water.

In a large frying pan on medium heat add 1 tbsp. of oil, then the pancetta and fry for 5 minutes or until crispy. Remove to a plate.

Add remaining oil to the pan on medium low heat. Add the garlic and chili flakes and sauté for 2 minutes or until garlic is lightly golden.

Add the rapini, turn heat to high and sauté for 4 to 6 minutes.

Add pasta to pan, and toss to combine. Sprinkle with Parmesan and drizzle pasta cooking water to loosen.

Season with salt and pepper to taste. Add reserved pancetta as well as the walnuts and parsley and toss until just incorporated.