This recipe is courtesy of Anne Burrell.
I am one of her biggest fans! I love the way she writes her recipes. It feels as if she is really talking to you. She has a lively, creative and authentic personality and I always enjoy watching her on television. I would love to have lunch with her!
Ann was the chef that taught me that “brown bits are good” Yes they are Anne; I am a quick learner!
I have made so many recipes created by Anne. This one appealed to me because of the unique use of broccoli rabe as pesto. Together with the ricotta cheese and pistachio nuts I knew this would be a fabulous dish.
It was, as are most of Anne’s recipes, delightful and scrumptious. Addicting would be another way to describe it. You just continue to want one more bite and before you know it you have eaten way more than you originally intended!
I was not sorry. It was worth every mouthful. I am sure you will think so too!
Ingredients for the Orecchiette with Broccoli Rabe Pesto
1 bunch broccoli rabe, tough lower stems removed
1/2 cup pistachios, toasted
3/4 cup grated parmigiana-reggiano cheese, plus more for garnish
Kosher salt
1/4 cup part-skim ricotta cheese
1/2 pound orecchiette pasta
High-quality extra-virgin olive oil, for finishing (optional)
Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water.
Cook the broccoli rabe in the boiling water for 1-2 minutes.
Immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.
Reserve 1 1/2 cups of the pasta water.
Drain the broccoli rabe.
Squeeze out any excess water and coarsely chop the broccoli rabe.
Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste.
Add the pistachios and parmigino and puree until smooth. Taste and adjust the seasoning; you will probably need more salt.
Add the ricotta cheese and pulse until combined.
Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time.
Set aside.
Bring a large pot of well-salted water to a boil. (If you are making the pasta right after the pesto, just use the water you boiled the broccoli rabe in or the blanching water).
Cook the pasta 1 minute less than the cooking time on the package.
While the pasta is cooking, place the pesto in a large skillet and add 1 1/12 cups 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, about 1-2 minutes.
Add salt to taste.
Remove from the heat, add 1-2 tablespoons good olive oil, if desired, and stir vigorously.
Garnish with more parmigiano.
Now it is time to eat and enjoy!
It’s that simple!
