Pasta - Broccoli Rabe Pesto

By Pascento96

Mario Batali - The Today Show

Ingredients

• Kosher salt
• 1/2 pound broccoli rabe, stems trimmed
• 3 garlic cloves
• 1/4 cup pine nuts, toasted
• 1 teaspoon Dijon mustard
• 6 tablespoons extra virgin olive oil
• 1/4 cup freshly grated parmesan cheese

Details

Servings 1

Preparation

Step 1

To cook broccoli rabe: Bring large pot of water to a boil. Add 2 tablespoons kosher salt. Add broccoli rabe. Cook for 7 minutes or until tender. Drain. Transfer to bowl of ice water to stop cooking. Drain well.

To make pesto: With motor running, drop garlic into food processor and finely chop it. Add broccoli rabe and pine nuts. Pulse until finely chopped. Add mustard. Blend well. With motor running, drizzle in oil. Transfer to small bowl. Stir in parmesan.

To store: Place in jar with tight lid. Top with thin layer of extra-virgin olive oil. Seal lid. Refrigerate up to 1 week.

Makes 6 servings.

Kosher salt

1 pound orecchiette

2/3 cup Broccoli Rabe Pesto

Freshly grated parmesan cheese for serving

In large pot, bring 6 quarts of water to a boil. Add 3 tablespoons kosher salt. Drop in pasta. Cook until just al dente. Drain pasta, reserving 1/2 cup pasta water. Transfer pasta to serving bowl. Add Broccoli Rabe Pesto and 1/4 cup reserved pasta water. Stir and toss until pasta is well coated. (Note: Add splash of reserved pasta water if necessary to loosen sauce.) Serve immediately.