Categories: Pasta
Ingredients
- Salt
- 1 large bunch broccoli rabe
- 1 lb. orecchiette
- 1/4 cup toasted pistachios or toasted blanched hazelnuts
- 1 rounded tbsp. Calabrian chili paste
- 2 garlic clove, crushed
- 3/4 cup grated Parmigiano-Reggiano
- 3/4 cup grated Pecorino Romano
- 1/3 to 1/2 cup olive oil
Directions
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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, 3-4 minutes. Drain and transfer to the ice water to cool. Drain and pat dry. Chop into bite-size pieces.
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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.
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While the pasta cooks, place about two-thirds of the broccoli rabe in a food processor. 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 olive oil. Season the pesto with salt.
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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.