Hope everyone had a nice holiday weekend! Easter was a fun and food filled celebration, as usual. Waaaay too much, again, as usual. Which is why I opted for a lighter pasta dish. And it was a big hit.
I made this 2 days in advance which was perfect as far as prepping for the holiday meal. It’s always helpful when you can get things done in advance. But, I was all ready to go when I realized I had no walnuts! But pignoli nuts were a great substitute.
Like I said, everyone loved this! I tripled there recipe so there was plenty leftover…into the freezer it went for another time. Make this soon!
Farfalle with Broccoli Rabe Pesto
adapted from Food & Wine
1/3 cup plus 2 tablespoons pignoli nuts
1/2 pound broccoli rabe, ends trimmed
3 garlic cloves
1/3 cup plus 1 tablespoon extra virgin olive oil
crushed red pepper to taste
1/3 cup grated pecorino romano cheese
salt and pepper
1 pound farfalle pasta
Preheat the oven to 350 degrees. Spread pignoli nuts on a baking sheet and toast for 8 minutes, until fragrant and lightly brown. Let cool.
In a large pot of boiling salted water, cook the broccoli rabe until tender, about 3 minutes. Drain and let cool under cold water. Squeeze out excess water and coarsely chop the broccoli rabe.
Mince garlic in food processor. Add 1/3 cup of pignoli nuts and pulse until coarsely chopped. Add the broccoli rabe, olive oil and crushed red pepper and process until very finely chopped. Add cheese and pulse until just combined. Season with salt and pepper. Scrape the pesto into a bowl. (at this point you can refrigerate until ready to use…bring to room temp before serving)
In a large pot of boiling salted water, cook pasta until al dente. Drain, reserving 3/4 cup of the pasta cooking water. Add pasta to the pesto sauce, then stir in the reserved cooking water and toss until pasta is well coated. Sprinkle with the reserved pignoli nuts and serve with more pecorino, if desired.