BROCCOLI RABE PESTO WITH WHOLE-WHEAT PASTA AND TURKEY SAUSAGE
INGREDIENTS
• Coarse salt
• 1 bunch broccoli rabe, tough stems removed
• 1/3 cup toasted pine nuts
• 1/3 cup freshly grated Parmesan, plus more for serving
• 1/3 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1/4 teaspoon red pepper flakes
• 1 pound spicy turkey sausage, sliced 3/4 inch thick
• 1 pound whole-wheat linguine
DIRECTIONS
1. Bring a large pot of well-salted water to a boil. Blanch broccoli rabe until just tender, about 1 minute. Reserving cooking water, transfer broccoli to an ice-water bath until cool, then drain.
2. Pulse broccoli, pine nuts, and Parmesan in a food processor until coarsely chopped. Drizzle in 1/3 cup oil and process until smooth. Season with salt and red-pepper flakes.
3. Heat remaining 1 tablespoon oil in a large pan over medium-high heat. Brown sausage, turning, until cooked through, 5 to 7 minutes.
4. Meanwhile, cook pasta in reserved water according to package instructions. Drain, reserving 1 1/2 cups cooking water.
5. Toss pasta, pesto, and sausage, gradually adding cooking water until you get a creamy consistency. Serve with Parmesan and a drizzle of oil.
CRISPY BROCCOLI RABE, CHICKPEA, AND FRESH RICOTTA SALAD
INGREDIENTS
• 1 bunch broccoli rabe, rinsed and trimmed
• 1 15-oz can chickpeas, drained
• 2 cloves garlic, sliced
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• Coarse salt
• 1 cup ricotta, preferably fresh
• Crushed red-pepper flakes
• 2 tablespoons fresh lemon juice
DIRECTIONS
1. Heat broiler. On two baking sheets, toss broccoli, chickpeas, and garlic with oil; season with salt. Broil 2 minutes, then flip broccoli and continue to broil until leaves are crisp and stems tender, about 2 minutes more. Broil one tray at a time if your oven can't accommodate both.
2. Serve topped with ricotta and red pepper flakes.
Add lemon juice and a drizzle of olive oil.
ORECCHIETTE WITH BROCCOLI RABE AND TOMATOES
INGREDIENTS
• 7 tablespoons extra-virgin olive oil, divided, plus more for drizzling
• 1 1/2 cups fresh breadcrumbs
• Coarse salt
• 4 anchovy fillets, rinsed and patted dry
• 6 garlic cloves, thinly sliced
• 2 tablespoons salt-packed capers, rinsed and chopped
• 1 pound cherry tomatoes, halved
• 1/4 rounded teaspoon red-pepper flakes
• 1 pound broccoli rabe, trimmed and cut into 2-inch pieces
• 1 pound fresh orecchiette
DIRECTIONS
1. Heat 3 tablespoons oil in a large saute pan over medium heat. Add breadcrumbs and 1/4 teaspoon salt, and cook, stirring frequently, until crisp and golden, about 5 minutes. Transfer breadcrumbs to a plate.
2. Heat 2 tablespoons oil in pan over medium heat. Add anchovies, and stir until they dissolve into oil, about 1 minute. Add garlic and capers, and cook until garlic is golden, 2 to 3 minutes. Add tomatoes, red-pepper flakes, and remaining 2 tablespoons oil. Raise heat to medium-high, and cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Add broccoli rabe and pasta to pot, and cook until pasta is al dente, 2 to 3 minutes. Reserve 1/4 cup pasta water, and drain pasta and broccoli rabe.
4. Add pasta, broccoli rabe, and reserved pasta water to tomato mixture in pan. Cook over medium-high heat, stirring gently, until combined and pasta water thickens slightly, about 2 minutes. Transfer to a serving dish, and top with breadcrumbs.