A Family that Eats Together: Broccoli Rabe Pesto with Orecchiette

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear.

Nicole's meal plan for this week features slow roast pork tacos, udon soup with baked tofu and spinach, shrimp scampi couscous, spinach salad with warm bacon dressing and avocado, and this broccoli rabe pesto with orecchiette and optional Italian sausage.

Servings: 4
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients

• 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 Extra Virgin Olive Oil
• Kosher salt
• 1/2 pound orecchiette pasta
• High-quality extra-virgin olive oil, for finishing (optional)
• 1 garlic clove
• 3 Italian sausages, casings removed (optional)
• 1/4 cup dry white wine (optional)

Directions

1. Bring a large pot of well-salted water to a boil.
2. While the pasta is cooking, (if using sausage) add sausage to a skillet and cook until it is brown. Add wine and scrape up the bits at the bottom of the pan. Simmer for 3 minutes.
3. 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 green color.
4. 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.
5. Drain the broccoli rabe and squeeze out any excess water. Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste. Add the pistachios, garlic and parmigiano and puree. Slowly add oil until smooth. Taste and adjust the seasoning; you probably will need more salt. Set aside.
6. Add the pesto to the sausage and add about 1/4 cup of the pasta cooking water; place over medium-high heat. When the pasta is ready, drain and add to the skillet with the pesto. Stir vigorously to combine and cook until the sauce is creamy and heated through, 1 to 2 minutes; add salt to taste. Remove from the heat, add 1 to 2 tablespoons olive oil, if desired, and stir vigorously. Garnish with more parmigiano.