Orecchiette with Broccoli-Rabe Pesto

Name: Orecchiette with Broccoli-Rabe Pesto
Prep time: 15 min
Total time: 30 min
Ingredients: 1 pound broccoli rabe, tough stems removed; Kosher salt and freshly ground pepper; 1 small clove garlic, smashed and peeled; 0.333 cup walnuts, toasted; 1 ounce pecorino, grated (½ cup); 2 teaspoons fresh lemon juice; 5 tablespoons extra-virgin olive oil; 4 ounces salami, such as sopressata, thinly sliced (½ cup); 1 pound orecchiette; Pinch of freshly grated nutmeg

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By

Martha Stewart

Updated on October 24, 2017

orecchiette with broccoli rabe pesto and crisp salami — Photo: Julia Gartland

Prep Time:

15 mins

Total Time:

30 mins

Servings:

6

Crisp salami adds a welcome piquant crunch to this bright, nutty fall pasta, but feel free to omit if you want to keep it vegetarian.

Ingredients

1 pound broccoli rabe, tough stems removed
Kosher salt and freshly ground pepper
1 small clove garlic, smashed and peeled
⅓ cup walnuts, toasted
1 ounce pecorino, grated (½ cup)
2 teaspoons fresh lemon juice
5 tablespoons extra-virgin olive oil
4 ounces salami, such as sopressata, thinly sliced (½ cup)
1 pound orecchiette
Pinch of freshly grated nutmeg

Directions

Cook broccoli rabe in a large pot of salted boiling water until bright green and tender, 2 to 3 minutes. Transfer with a slotted spoon to an ice bath; drain well. Add to the bowl of a food processor with garlic, walnuts, cheese, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add 1/4 cup oil; process until smooth.
Heat remaining 1 tablespoon oil in a skillet over medium. Add salami; cook until crisp, 2 to 3 minutes. Transfer to paper towels.
Meanwhile, return pot of water to a boil. Add pasta; cook until al dente. Drain, reserving 2 cups water. Add pasta to skillet with pesto and half of salami. Add pasta water, 1/4 cup at a time, to evenly coat. Season with pepper and nutmeg, sprinkle with remaining salami, and serve.