This turned out to be a serendipitous treat. Lately I can't get enough bitter broccoli rabe so that's where it started. In coconut oil at medium-high heat, I sauteed several chopped garlic cloves and a big bunch of the greens. At the last minute I remembered I had some leftover gluten-free pasta in the fridge so I threw it into the pan along with lots of nutritional yeast and a little olive oil. The yeast flakes coated the noodles and got a little crispy in the pan. Oh boy. The juxtaposition of the fresh bitter with the rich pungent was amazing -- reminiscent of an almost Gorgonzola-like flavor. Mmmmm.