Main
Recipes
Cuisine
Italian
Orecchiette with Broccoli Rabe Pesto (Anne Burrell) Recipe

Orecchiette with Broccoli Rabe Pesto (Anne Burrell) Recipe

Posted by

Rate It!

Orecchiette with Broccoli Rabe Pesto (Anne Burrell)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 bunch broccoli rabe , tough lower stems removed
1/2 cup pistachios, toasted
3/4 cup grated parmigiano-reggiano cheese , plus more for garnish
kosher salt
1/4 cup part-skim ricotta cheese
1/2 lb orecchiette pasta
high-quality extra-virgin olive oil, for finishing (optional)

Directions:

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 to 2 minutes and then immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.
Drain the broccoli rabe and squeeze out any excess water; coarsely chop. Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste. Add the pistachios and parmigiano and puree until smooth. Taste and adjust the seasoning; you probably will need more salt. Add the ricotta 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 broccoli rabe 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 about 1 to 1 1/2 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, 1 to 2 minutes; add salt to taste. Remove from the heat, add 1 to 2 tablespoons olive oil, if desired, and stir vigorously. Garnish with more parmigiano. Voila!
Per serving: Calories 420; Fat 13.5 g (Sat. 4.4 g; Mono. 5.5 g; Poly. 2.7 g); Cholesterol 18 mg; Sodium 286 mg; Carbohydrate 54 g; Fiber 3.5 g; Protein 22 g
Photograph by Con Poulos

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	217.97 Kcal (913 kJ)
Calories from fat	86.43 Kcal
		% Daily Value*
Total Fat	9.6g	15%
Cholesterol	6.54mg	2%
Sodium	32.68mg	1%
Potassium	176.81mg	4%
Total Carbs	26.05g	9%
Sugars	2.36g	9%
Dietary Fiber	2.67g	11%
Protein	9.05g	18%
Vitamin C	0.9mg	2%
Iron	1.2mg	7%
Calcium	84.6mg	8%

Amount Per 100 g
Calories	165.38 Kcal (692 kJ)
Calories from fat	65.57 Kcal
		% Daily Value*
Total Fat	7.29g	15%
Cholesterol	4.96mg	2%
Sodium	24.8mg	1%
Potassium	134.15mg	4%
Total Carbs	19.76g	9%
Sugars	1.79g	9%
Dietary Fiber	2.03g	11%
Protein	6.87g	18%
Vitamin C	0.7mg	2%
Iron	0.9mg	7%
Calcium	64.2mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Garlicky Broccoli Rabe

Broccoli rabe trimmed, Olive oil, Garlic cloves crushed and 3 more..
Pistachio Shortbread

Shelled unsalted pistachios and 5 more..
Pork over Couscous with Pistachio-Lemon Vinaigrette

Extra-virgin olive oil, divided, Pistachios, finely ground and 13 more..
Rigatoni with Italian Sausage and Broccoli Rabe

Rigatoni pasta, Filippo berio olive oil and 8 more..
Acorn Squash Lasagna

Acorn squash, Butter, Kosher salt, Nutmeg, Dried sage and 5 more..
Pasta with Broccoli Rabe and Sausage

Orecchiette or some other short pasta, Olive oil and 9 more..
Mozzarella En Carozza

Eggs, Milk, Parmigiano-reggiano cheese, grated and 14 more..
Penne With Pancetta And Garlic Cream

Fresh penne or other ridged pasta tubes (we used dried or... and 11 more..
Chickpea Ravioli with Basil Pesto and Hazelnuts

All-purpose flour (about 9 oz) and 22 more..