Recipes Ingredients Meat & Poultry Pork Recipes Orecchiette with Broccoli-Rabe Pesto 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 October 24, 2017 Rate PRINT Share Close 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. Variations This recipe also works with conventional broccoli florets. Blanch 3 to 4 minutes until tender. Originally appeared: Martha Stewart Living, November 2017 Rate It PRINT