Bring large pot of water to a boil. Salt generously. Wash and trim a bunch of broccoli rabe. Blanch until tender and bright green, about 5 minutes. Remove from water with tongs, cool slightly and chop into bite-sized pieces. Return water to a boil, add a large pinch of salt and 1/2 pound orecchiette. Cook until pasta is al dente, about 9 minutes.
While pasta cooks, heat a couple of big glugs of olive oil, pinch of red chile flakes and a sliced garlic clove or two in a large skillet. When garlic is fragrant add broccoli rabe. Season with salt and black pepper and cook on low until pasta is ready. Add pasta to skillet along with about 1/2 cup pasta cooking water. Simmer for a couple of minutes until saucy and serve with grated parmigiano and toasted pine nuts.