Pasta with broccoli rabe pesto and sausage. This one is so delicious you need to try it.
For this recipe I used the brand new shape from my pasta line. They are medium size shells and they are fantastic. This pasta (made in Pienza, Italy) is crafted from nutrient-rich ORGANIC durum wheat, packed with fiber and essential ingredients that promote easier digestion. It is bronze die cut and slow dried, and is also lower in calories and carbs, while being higher in protein compared to other brands! The taste is amazing as well.
Broccoli Rabe Pesto & Sausage
Ingredients
(Serves 4)
1 1/2 bunches of Broccoli Rabe (about 18 oz.)
1/2 Cup, plus 3 tbsp. Extra Virgin Olive Oil
2 Tbsp. Pignoli nuts
1 ½ Lemons (juiced)
7 Cloves of Garlic (roasted) (see highlights for tips on doing this)
½ tsp. Hot Pepper Flakes
3/4 Cup Grated Pecorino Romano
Salt and pepper to taste.
1 lb. Cheese and Parsley Sausage (out of casing)
1 lb. of Pasta, I used shells
Method
Put 3 tbsp. of olive oil in a frying pan and add 6 cloves of garlic. Cook on low until fork tender
Bring a pot with salted water to a boil. Boil the broccoli rabe until tender (about 5 minutes). Drain well. Chop it up.
In a small frying pan, toast up Pignoli nuts until golden brown.
Put half of the broccoli rabe in a food processor. Add ½ cup olive oil, pignoli nuts, lemon juice, the cooked garlic, hot pepper and salt and pepper to taste. Blend well and then add the Pecorino. Blend for another 20 seconds.
In a large frying pan, heat up the oil that you cooked the garlic in. Add the sausage and cook for 5 minutes, breaking it up like you would taco meat. Slice the last clove of garlic thinly and add to the frying pan. Saute until the sausage is cooked thru (no more pink).
Add in the rest of the chopped broccoli rabe and saute.
Boil your pasta. Reserve half a cup of the pasta water and drain the cooked pasta. Add the pasta to the sausage pan. Then add in the pesto and drizzle in the reserved pasta water to loosen up the sauce .
Serve with more grated Pecorino Romano and a drizzle of extra virgin olive oil.