Fill a large pot with water, add 2 teaspoons of salt.

Trim 1-2 inches of the rapini stalks and wash under cold water.

When water is boiling, add rapini and cook for 4-5 minutes until almost tender. Remove with a slotted spoon, drain and roughly chop. (You will use the water to cook the pasta.)

Heat a large flat pan on medium heat, after 1 minute add half of the olive oil, heat for another minute then add garlic and red pepper flakes. Stir and keep an eye on the garlic so it does not brown. Add the chopped rapini, stir and season with salt and pepper.

Turn heat to low and add the feta.

Meanwhile, bring water to a boil again (it will be slightly green), add orecchiette and cook until al dente (slightly undercooked). Drain pasta.

Add pasta to pan with garlic, turn heat up to medium, stir and add additional olive oil. Continue to stir until feta starts to melt and all of the pasta is coated.

Serve hot with additional Parmesan cheese.