Broccoli Rabe Pesto

Ingredients:

1/3 cup plus 2 tablespoons shelled walnuts

1/3 pound of trimmed broccoli rabe

1 garlic clove

1/3 cup plus 1 tablespoon extra virgin olive oil

pinch of crushed red pepper

1/3 cup grated parmesan or pecorino cheese

salt and pepper to taste (I add a bit of season salt too!)

3/4 pound pasta

3/4 cup reserved pasta water

Directions:
In a 350 degree oven, toast walnuts. Let them cool and chop 2 tablespoons to set aside.

Meanwhile, blanche broccoli rabe in a large boiling pot of very salty water for about 3 minutes.. Rinse under cold water, drain and let it cool. Squeeze out excess water and coarsely chop (I usually just throw it into the food processor as is).

In a food processor, mince the garlic and add 1/3 cup of walnuts. Pulse the processor to coarsely chop the nuts. Add broccoli rabe, olive oil, and crushed red pepper until the broccoli rabe is finely chopped. Add 1/3 cup of cheese and pulse until mixture is just combined. Season with salt and pepper and scrape into a large bowl.

Add your cooked pasta to the bowl and pesto mixture and mix until pasta is well-coated. Add pasta water if needed in order to thin out the mixture over the pasta (I typically d not use all of the pasta water that I save).

Add remaining chopped walnuts and serve; top with more grated cheese and crushed red pepper if desired.

Since I do most of the weeknight cooking in my house, I am always looking for recipes that are easy, quick, and healthy. This is one of my favorites because it can be made in under half an hour and features broccoli rabe - one of my favorite veggies. Feel free to add whatever add-ins you choose: chicken, shrimp, sausage, tomatoes, mushrooms, scallops - whatever really. Toss with your favorite pasta (I use whole-wheat or 50% whole wheat penne, but linguine, farfalle, rigatoni or angel hair works great too!)

Submitted by Sarah