Linguine With Broccoli Rabe And Walnut Pesto Food

ORECCHIETTE WITH BROCCOLI-RABE PESTO

Steps:

• 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.

LINGUINE WITH BROCCOLI RABE AND TOMATO-WALNUT PESTO

Steps:

• Set the rack to center position (if using a full-size oven) and preheat the oven (or toaster oven) to 375°F. Line a small baking pan with foil.
• Slice off and discard the very top-most tips of the garlic bulbs and stand the bulbs upright on the foil. Gently and daintily pour about 1 teaspoon olive oil into/onto the upward-facing open cut in each bulb.
• Roast for 40 minutes or until the bulbs feel soft when gently pressed. (Larger bulbs will take longer.) When cool enough to handle, break each bulb into individual cloves, and squeeze the pulp onto a plate. (Some cloves might keep their shape, while others turn to mush. It's all fine, as long as they're tender enough to mash.)
• Place the tomatoes and boiling water in a small bowl, cover with a plate, and let stand for 1 hour.
• Put the basil, parsley, and walnuts in a blender or food processor, and pulse until feathery. Add the garlic and the tomatoes with all their water, and purée until it becomes a smooth paste.
• Return it to the bowl, and stir in salt and optional red pepper flakes to taste. Cover tightly and refrigerate until use. Bring to room temperature before serving. Yield is 1 1/4 cups (a little bit goes a long way)
• Put up a kettle of water to boil for the pasta. Add the pasta and cook according to the package instructions.
• Meanwhile, heat a medium-large wok or skillet. When the pan is hot, add about 2 teaspoons of the oil and the broccoli rabe. Sprinkle lightly with salt, and using tongs, stir-fry over high heat for about 2 minutes, or until the rabe is deep green. Add the wine or bouillon and the minced garlic, and cook for about 5 minutes until the broccoli rabe is tender. Gently stir in the roasted garlic during the last minute or so.
• Drain the pasta and transfer to a serving platter or large shallow bowl. Drizzle with a little more olive oil, and then dump the broccoli rabe mixture over the top. Stirring with tongs as you go, sprinkle in the cheese and some black pepper, gently tossing everything together, and bringing the pasta up from the bottom as you mix. Taste to correct salt.
• Serve hot, garnishing each serving with a generous dollop of Tomato-Walnut Pesto on top.

LINGUINE WITH BROCCOLI RABE AND WALNUT PESTO

Steps:

• 1.Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 8 minutes, until fragrant and lightly golden; let cool. Chop 2 tablespoons of the walnuts. 2.In a large pot of boiling salted water, cook the broccoli rabe until tender, about 3 minutes. Drain and let cool under cold water. Squeeze out the excess water and coarsely chop the broccoli rabe. 3.In a food processor, mince the garlic. Add the 1/3 cup of walnuts; pulse until coarsely chopped. Add the broccoli rabe, olive oil and crushed red pepper and process until the broccoli rabe is very finely chopped. Add the 1/3 cup of pecorino and pulse until just combined. Season with salt and pepper. Scrape the pesto into a large bowl. 4.In a large pot of boiling salted water, cook the linguine until al dente. Drain, reserving 3/4 cup of the pasta cooking water. Add the linguine to the pesto sauce, then stir in the reserved cooking water and toss until the pasta is well coated with the pesto sauce. Sprinkle with the chopped walnuts and serve at once, passing more pecorino at the table.

BROCCOLI-WALNUT PESTO WITH PASTA

Steps:

• Preheat the oven to 350 degrees F. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes. Set aside to cool.
• Pulse together 1/4 cup of the walnuts and the garlic in a food processor; add the broccoli, basil, broth, nutmeg, red pepper flakes if using, 3/4 teaspoon salt and the lemon juice, and pulse until just combined. Slowly drizzle in the oil through the feed tube with the processor running and puree until a slightly chunky sauce forms, scraping down the sides of the bowl as needed. Add 2 tablespoons of the cheese and pulse until incorporated.
• Cook the pasta in a large pot of salted water according to the package directions. Drain, reserving 1/2 cup of the cooking liquid.
• Toss the pasta with the pesto in the dry pot or a mixing bowl, along with some of the reserved cooking liquid. Add the remaining cooking liquid if needed and additional salt to taste.
• Transfer the pasta to individual bowls and sprinkle with the remaining 1 tablespoon cheese. Chop the remaining walnuts and scatter on top. Garnish with basil leaves and serve.

LINGUINE WITH BROCCOLI RABE & PEPPERS

Steps:

• Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Cut stems and leaves into 2-in. pieces. Cook linguine according to package directions, adding broccoli rabe during the last 5 minutes of cooking. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium-high heat. Add anchovies and garlic; cook and stir 1 minute. Stir in red peppers, olives, pepper flakes, pepper and salt., Add linguine and broccoli rabe to skillet; toss to combine, adding reserved pasta water as desired to moisten. Serve with cheese.

BROCCOLI-WALNUT PESTO PASTA

Steps:

• Bring a large saucepan of water to a boil over high heat. Add 1/4 cup salt, then add the broccoli. Cook, stirring occasionally, until bright green and just tender, about 5 minutes. Use a spider or slotted spoon to transfer to a food processor; keep the water boiling.
• Drop the pasta into the boiling water and cook according to the package's directions for al dente. Reserve 1/2 cup pasta cooking water.
• Meanwhile, add the garlic to the broccoli and pulse, scraping the bowl occasionally, until smooth. Add the mint, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse until smooth, then add the oil with the machine running.
• Drain the pasta well and transfer to a large bowl. Stir in the pesto. Add 2 tablespoons lemon juice and 1/2 teaspoon each salt and pepper and toss until the pasta is evenly coated. If the mixture seems thick, fold in the reserved pasta water, 1 tablespoon at a time. The mixture will thicken as it cools, so you want it to be saucy. Season to taste with salt and pepper.
• Divide among serving dishes and top with lemon zest, then grate cheese over. Sprinkle with the walnuts, grind more black pepper on top, then drizzle with olive oil. Serve hot, warm or room temperature.

BROCCOLI RABE WITH PASTA

Steps:

• Trim and wash the broccoli rabe, and cut into bite-sized pieces. Wash in cold water, and drain.
• In a large kettle, add enough salted water to cook the broccoli rabe. Bring to a boil, and cook until crisply tender. Do not overcook. Remove the broccoli rabe, and set aside. Reserve the cooking liquid in the kettle.
• Bring the kettle with the cooking liquid to a boil. Add the pasta, and cook according to the package instructions. Do not overcook. Drain, reserving 1/2 cup of the cooking liquid.
• Meanwhile, heat 2 tablespoons of olive oil in a deep skillet, and add the garlic. Cook briefly, do not brown. Add the pepper flakes, the sweet pepper, rosemary and oregano, and cook, stirring briefly. Add the crushed tomatoes, and salt and pepper to taste. Bring to a boil, and simmer for 8 minutes, stirring often.
• Add the drained pasta, the cooked broccoli rabe and the reserved cooking liquid, the remaining olive oil and the Parmesan cheese. Cook, stirring and tossing, for 1 minute. Check seasoning; serve immediately on hot serving plates.