Orecchiette with Broccoli Rabe Pesto

Sunday , 9, February 2014 Leave a comment

Orrech with Pesto

Give this Broccoli Rabe twist on Pesto a try…


  • 1 bunch Broccoli Rabe…tough lower stems removed
  • 1/2 cup Pistachios… toasted
  • 3/4 cup grated  Parmigiano Reggiano Cheese… plus more for  garnish
  • Kosher Salt
  • 1/4 cup part-skim  Ricotta Cheese
  • 1/2 pound  Orecchiette Pasta
  • 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 Broccoli Rabe in the boiling water for 1 to 2 minutes.. then immediately plunge in salted ice water.
  • Drain Broccoli Rabe.. squeeze out any excess water.. coarsely chop.
  • Put chopped Broccoli Rabe Food processor..puree until it is a coarse paste.
  • Add Pistachios and Parmigiano Reggiano..puree until smooth…Salt to taste
  • Add Ricotta..Pulse until combined.
  • Taste should be slightly bitter and creamy at the same time. Set aside.
  • Bring a large pot of well-salted water to a boil for Pasta
  • If you are making the pasta right after the pesto, just use the Broccoli Rabe blanching water.
  • Cook Pasta 1 minute LESS than the cooking time on the package.
  • While Pasta is cooking.. put pesto in a large skillet..over medium-high heat.. add about 1-1 1/2 cups of Pasta cooking water.
  • When Pasta is ready..drain and add to the skillet with Pesto.
  • Stir vigorously to combine..cook until sauce is creamy and heated through.. 1 to 2 minutes
  • Remove from.. heat, add 1 to 2 tbsp. Olive Oil, if desired, stir vigorously.
  • Garnish with Parmigiano Reggiano

Recipe courtesy of Anne Burrell and Food Network

Orecchiette with Broccoli Rabe Pesto

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