Orecchiette with Broccoli Rabe Pesto
Pasta meal dinner are one of my WEAKNESSES and something that I struggle to give us when I’m trying to eat healthier or diet because man, pasta is the best carbs (at least that is my opinion ;-))
This pesto recipe is SO GOOD and one of my all-time favorites!! I mean if you just read the name you can tell that it sounds AMAZING and just wait till you see the picture of the meal, EVEN BETTER!!!!
It only takes 30 minutes to make, perfect for a family size of 4 and it is so easy to do!!
I’ll stop bragging on this recipe and just give you the recipe already :-)
1 bunch broccoli rabe, tough lower stems removed
1/2 cup pistachios, toasted
3/4 cup grated parmigiano-reggiano cheese, plus more for garnish
1/4 cup part-skim ricotta cheese
1/2 pound orecchiette pasta
High-quality extra-virgin olive oil, for finishing (optional)
- Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Cook the broccoli rabe in the boiling water for 1 to 2 minutes and then immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.
- Drain the broccoli rabe and squeeze out any excess water; coarsely chop. Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste. Add the pistachios and parmigiano and puree until smooth. Taste and adjust the seasoning; you probably will need more salt. Add the ricotta and pulse until combined. Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time. Set aside.
- Bring a large pot of well-salted water to a boil. (If you are making the pasta right after the pesto, just use the broccoli rabe blanching water.) Cook the pasta 1 minute less than the cooking time on the package.
I think that this will be one of your new favorite recipes, because I think it already is one of mine just by looking at the picture!!
Have a wonderful week and get to cookie' :-)