Orecchiette with Broccoli Rabe Pesto

Orecchiette with Broccoli Rabe Pesto is a vibrant and flavorful pasta dish that beautifully combines the earthy bitterness of broccoli rabe with a rich, nutty pesto.

The smooth blend of pistachios or hazelnuts, garlic, and spicy Calabrian chili paste creates a pesto that perfectly complements the tender orecchiette pasta.

Tossed together with a generous amount of grated Parmigiano-Reggiano and Pecorino Romano, this dish delivers a delicious balance of textures and bold flavors. It’s an irresistible, quick-to-make meal that’s perfect for any occasion.

Why You’ll Love This Recipe:

People will love this Orecchiette with Broccoli Rabe Pesto because it’s a harmonious blend of bold, vibrant flavors and satisfying textures.

The slightly bitter broccoli rabe pairs perfectly with the creamy, nutty pesto made from pistachios or hazelnuts, while the Calabrian chili paste adds just the right amount of heat.

The combination of two types of cheese – Parmigiano-Reggiano and Pecorino Romano – brings a sharp, savory richness that ties everything together.

With its balance of spicy, creamy, and savory elements, this dish offers a unique and delicious twist on traditional pasta, making it both exciting and comforting to enjoy.

Key Ingredients:

Broccoli Rabe (Rapini) – A slightly bitter, leafy green that provides a bold, earthy flavor that pairs beautifully with the creamy pesto.

Orecchiette Pasta – A small, ear-shaped pasta that holds the pesto sauce perfectly, ensuring each bite is full of flavor.

Toasted Pistachios or Hazelnuts – These nuts add a rich, nutty base to the pesto, giving it a creamy texture and depth of flavor.

Calabrian Chili Paste – Adds a subtle heat and a touch of spice to the pesto, balancing the bitterness of the broccoli rabe.

Garlic – Infuses the pesto with aromatic warmth, enhancing the overall flavor profile.

Parmigiano-Reggiano & Pecorino Romano Cheese – These cheeses add a sharp, savory richness to the pesto, complementing the other ingredients perfectly.

Extra-Virgin Olive Oil – A key ingredient to bring the pesto together and achieve a smooth, silky texture.

Orecchiette with Broccoli Rabe Pesto

Ingredients:

Salt (for boiling pasta and blanching broccoli rabe)

1 large bunch (about ¾ pound) of broccoli rabe (rapini)

1 pound orecchiette pasta (or other short-cut pasta)

¼ cup toasted pistachios or toasted blanched hazelnuts

1 tablespoon Calabrian chili paste (or 6 to 8 pickled hot cherry pepper rings with a splash of brine)

2 cloves garlic, crushed

¾ cup grated Parmigiano-Reggiano cheese

¾ cup grated Pecorino Romano cheese

1/3 to ½ cup extra-virgin olive oil (EVOO)

Instructions:

Step 1: Blanch the Broccoli Rabe

Prepare a large bowl of ice water. Bring a pot of salted water to a boil.

Trim the broccoli rabe of yellow leaves and tough ends.

Cook the broccoli rabe in boiling water for 3 to 4 minutes until crisp-tender.

Drain and immediately transfer it to the ice water to cool.

Once cooled, drain again and pat dry.

Chop the broccoli rabe into bite-sized pieces, setting aside the smaller florets and prettier pieces for later.

Step 2: Cook the Pasta

Bring a separate pot of salted water to a boil.

Add the orecchiette pasta and cook until 1 minute shy of the package instructions.

Step 3: Make the Pesto

While the pasta cooks, place about two-thirds of the cooled broccoli rabe in a food processor (reserving the smaller florets and prettier pieces to toss with the pasta).

Add the toasted pistachios (or hazelnuts), Calabrian chili paste (or pickled hot cherry pepper rings with brine), and garlic to the food processor.

Pulse to combine.

Add about ½ cup each of the grated Parmigiano-Reggiano and Pecorino Romano cheese, then pulse a few more times.

With the food processor running, slowly stream in the olive oil until the pesto is smooth and well-combined. Taste and season with salt.

Step 4: Finish the Pasta

About 1 minute before the pasta is done cooking, add the reserved broccoli rabe florets back into the pasta pot to warm through.

Reserve 1 cup of the pasta cooking water, then drain the pasta and broccoli rabe.

Step 5: Toss the Pasta

Return the drained pasta and broccoli rabe to the pot.

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Add the pesto and reserved pasta cooking water.

Toss until the pasta is evenly coated with the pesto sauce.

Step 6: Serve

Divide the pasta among 4 shallow bowls.

Top each serving with the remaining grated cheeses. Serve immediately and enjoy!

Notes:

Blanching Broccoli Rabe: When blanching the broccoli rabe, make sure to cook it just until crisp-tender (3-4 minutes). Overcooking can make it too soft and increase the bitterness. The ice bath helps preserve its vibrant green color and stops the cooking process.

Nut Substitutions: If you don’t have pistachios or hazelnuts, you can substitute with other nuts like walnuts, almonds, or even pine nuts. The key is to use toasted nuts to add depth and richness to the pesto.

Chili Heat: Calabrian chili paste adds a distinct heat and flavor to the pesto. If you prefer a milder sauce, reduce the amount of chili paste or use pickled hot cherry peppers with a splash of brine, which will still provide flavor without as much heat.

Pasta Choice: While orecchiette is traditional for this recipe, you can also use other short-cut pastas like penne, rigatoni, or farfalle. Orecchiette’s small, rounded shape is ideal for holding the pesto, but any pasta that holds sauce well will work.

Cheese Variations: If you can’t find Pecorino Romano or Parmigiano-Reggiano, you can substitute with other hard, aged cheeses like Grana Padano or Asiago. The combination of salty and tangy cheeses is essential for the pesto’s flavor.

Texture of Pesto: If the pesto is too thick, add more olive oil or reserved pasta cooking water to achieve the desired consistency. The pesto should coat the pasta smoothly, not be too watery.

Make-Ahead: The pesto can be made in advance and stored in an airtight container in the fridge for up to 2 days. If it thickens, stir in a little more olive oil before using. Just toss the pesto with the hot pasta and reserved cooking water when ready to serve.

Adding More Veggies: For extra texture and flavor, you can toss in other veggies like roasted cherry tomatoes or sautéed mushrooms to complement the broccoli rabe pesto.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of pasta for this recipe?

Yes! While orecchiette is traditional and perfect for holding the pesto, you can substitute it with other short-cut pastas like penne, fusilli, or farfalle. Just make sure to cook the pasta according to the package instructions for the best texture.

What can I use instead of Calabrian chili paste if I don’t have it?

If you don’t have Calabrian chili paste, you can use pickled hot cherry peppers with a splash of brine, or even red pepper flakes for heat.

For a milder version, you can simply omit the chili paste or use a small amount of milder chili paste.

Can I make the pesto in advance?

Yes, the pesto can be made ahead of time. Store it in an airtight container in the fridge for up to 2 days.

If it thickens, you can stir in some extra olive oil or pasta cooking water to loosen it up before tossing with the pasta.

How can I reduce the bitterness of broccoli rabe?

Blanching the broccoli rabe in salted water helps reduce its bitterness.

If you find it too bitter, you can also sauté it briefly after blanching or add a little bit of sugar to balance the flavor.

Can I make this recipe vegetarian?

Yes! This recipe is already vegetarian, but you can make it vegan by omitting the cheese or using a plant-based alternative.

There are many vegan cheese options available that will complement the flavors of the pesto.

Do I need to blanch the broccoli rabe?

Yes, blanching the broccoli rabe is essential.

It helps reduce its bitterness and preserves the vibrant green color.

After blanching, transfer the broccoli rabe to an ice bath to stop the cooking process and ensure it stays crisp-tender.

How do I make the pesto smooth if it’s too thick?

If your pesto turns out too thick, you can add more extra-virgin olive oil or some reserved pasta cooking water to achieve a smoother, more pourable consistency.

Just add a little at a time and blend until you reach the desired texture.

Can I use a food processor instead of a blender for the pesto?

Yes, a food processor is perfect for making pesto and is actually the recommended tool.

It allows you to pulse the ingredients and achieve the right texture for the pesto.

Just make sure to scrape down the sides of the bowl occasionally to ensure everything gets evenly processed.

How can I make this recipe spicier?

If you like more heat, you can add additional Calabrian chili paste, or increase the amount of red pepper flakes in the pesto.

You can also top the finished dish with more chili flakes or a drizzle of extra chili paste for an added kick.

What if I don’t have pistachios or hazelnuts for the pesto?

If you don’t have pistachios or hazelnuts, you can substitute with other nuts like walnuts, almonds, or pine nuts.

Toasted nuts are important to add depth of flavor and help create the creamy texture of the pesto.