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Orecchiette with Broccoli Rabe Pesto
When it comes to pesto, think beyond basil. Here, broccoli rabe becomes the star of the show.
Ingredients
- Salt
- 1 large bunch (about 3/4 lb.) broccoli rabe (rapini)
- 1 lb. orecchiette or other short-cut pasta
- ¼ cup toasted pistachios or toasted blanched hazelnuts
- 1 rounded tbsp. Calabrian chili paste, or 6 to 8 pickled hot cherry pepper rings and a splash of brine
- 2 cloves garlic, crushed
- ¾ cup grated Parmigiano-Reggiano
- ¾ cup grated Pecorino Romano
- ⅓ to 1/2 cup EVOO
Directions
- Step 1 Prepare a large bowl of ice water. Bring a pot with a few inches of salted water to a boil. Trim the broccoli rabe of any yellow leaves; cut off the tough ends from the stalks. Cook until crisp-tender, 3 to 4 minutes. Drain and transfer to the ice water to cool. Drain and pat dry. Chop into bite-size pieces.
- Step 2 Meanwhile, bring a fresh pot of water to a boil for the pasta. Salt the water and add the pasta. Cook until 1 minute shy of the package directions.
- Step 3 While the pasta cooks, place about two-thirds of the broccoli rabe in a food processor. (Reserve the prettier pieces and small florets to toss with the pasta.) Add the nuts, chili paste, and garlic. Pulse to get the pesto going. Add about 1/2 cup of each cheese. Pulse a few more times. With the machine running, gradually stream in the EVOO. Season the pesto with salt.
- Step 4 One minute before draining the pasta, add the reserved broccoli rabe to the pot with the pasta to heat it through. Reserve 1 cup of the pasta cooking water. Drain the pasta and broccoli rabe; return to the pot. Add the pesto and cooking water. Toss until coated. Divide among 4 shallow bowls. Top with the remaining cheeses.