Heat oven to 425°F.
In a pot of salted boiling water, blanch broccoli rabe a few minutes to curb bitterness. Drain and coat lightly with EVOO, season with salt and pepper, and arrange on a baking sheet.
Cut end off garlic bulb to expose all the cloves, drizzle with EVOO and season with salt and pepper. Top the garlic with the chopped herbs and wrap tightly in foil. Roast 45 minutes. Add broccoli rabe to the oven when garlic is halfway through cooking. Roast everything until garlic and herbs are soft and the tops of rabe are crisp and brown.
When garlic is cool enough to handle, bring a pot of water to a boil for the pasta. Add salt and cook pasta to al dente. Before draining, reserve 1 cup of the starchy water.