Recipes Ingredients Meat & Poultry Turkey Recipes Broccoli Rabe Pesto with Whole-Wheat Pasta and Turkey Sausage Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 25, 2020 Rate PRINT Share Servings: 6 The peppery bite of broccoli rabe mellows when joined by Parmesan, pine nuts, and red-pepper flakes. Plus, you get a solid serving of vegetables in a comforting bowl of pasta. Ingredients Coarse salt 1 bunch broccoli rabe, tough stems removed ⅓ cup toasted pine nuts ⅓ cup freshly grated Parmesan, plus more for serving ⅓ cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling ¼ teaspoon red pepper flakes 1 pound spicy turkey sausage, sliced ¾ inch thick 1 pound whole-wheat linguine Directions Bring a large pot of well-salted water to a boil. Blanch broccoli rabe until just tender, about 1 minute. Reserving cooking water, transfer broccoli to an ice-water bath until cool, then drain. Pulse broccoli, pine nuts, and Parmesan in a food processor until coarsely chopped. Drizzle in 1/3 cup oil and process until smooth. Season with salt and red-pepper flakes. Heat remaining 1 tablespoon oil in a large pan over medium-high heat. Brown sausage, turning, until cooked through, 5 to 7 minutes. Meanwhile, cook pasta in reserved water according to package instructions. Drain, reserving 1 1/2 cups cooking water. Toss pasta, pesto, and sausage, gradually adding cooking water until you get a creamy consistency. Serve with Parmesan and a drizzle of oil. Cook's Notes You could also stir this pesto into lentils and sprinkle the dish with crumbled fresh goat cheese. Originally appeared: Whole Living, March 2012 Rate It PRINT