1. In a saucepan, bring enough water to cover the broccoli rabe to a boil, adding a pinch of salt. Add the broccoli rabe and cook until it’s bright green and slightly tender, about 2 minutes. Transfer the contents to a bowl of ice water to halt the cooking process.Once cooled, drain well and pat dry with paper towels.

2. In a separate pot, bring lightly salted water to a rolling boil over high heat. Add the fusilli pasta and cook uncovered, stirring occasionally, until al dente, about 12 minutes. Drain well.

3. As the pasta cooks, warm the olive oil in a saucepan over medium heat.Add the roughly chopped garlic and sauté until translucent, about 2 minutes. Season with salt and black pepper, then stir in the rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.

4. Add the blanched broccoli rabe, white wine, and diced tomatoes (removing the rosemary sprig). Bring the mixture to a boil.

5. Mix in the cooked pasta, sliced green onions, and minced garlic, simmering for an additional minute. Serve topped with grated Parmesan cheese.

Enjoy your delicious, garden-fresh fusilli dish!