INGREDIENTS
2
Anchovy
1/2
bunch Broccoli rabe
1/4 cup
Flat-leaf parsley, fresh leaves
4
Garlic cloves
1
Lemon, small
1
Kosher salt and freshly ground black pepper
1
Red pepper flakes
3 tbsp
Olive oil
2 tbsp
Parmesan
2 15 ounce cans
Cannellini (white kidney) beans, rinsed