Best 7 Orecchiette With Broccoli Rabe Pesto Recipes

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Orecchiette with broccoli rabe pesto is a delicious and flavorful dish that is perfect for a quick and easy weeknight meal. The orecchiette pasta is cooked until al dente and then tossed with a pesto made from broccoli rabe, garlic, pine nuts, and Parmesan cheese. The pesto is bright and herbaceous, with a slight bitterness that complements the sweetness of the orecchiette. This dish is also a great way to get your daily dose of vegetables, as the broccoli rabe is packed with vitamins and minerals.

Check out the recipes below so you can choose the best recipe for yourself!

ORECCHIETTE WITH BROCCOLI RABE PESTO AND SAUSAGE



Orecchiette with Broccoli Rabe Pesto and Sausage image

Provided by Anne Burrell

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
2 bunches of broccoli rabe, tough lower stems removed, coarsely chopped into 1-inch lengths
1/2 cup chopped pistachios
3/4 cup freshly grated Parmigiano
Extra virgin olive oil
1/4 cup mascarpone
Extra virgin olive oil
1/2 pound Italian sausage, sweet or spicy, casings removed
1 pound orecchiette
Big fat finishing oil
Freshly grated Parmigiano

Steps:

  • For the pesto: Bring a large pot of well-salted water to a boil. Drop the rabe into the water, give it a swish, and remove it immediately, saving the water to cook your pasta in later.
  • Reserve a cup of the rabe. Toss the rest in a food processor and pulse, pulse, pulse until you have a coarse paste. Add the pistachios and Parm and puree until smooth. If it seems dry, drizzle in a little olive oil while the machine is running. Add the mascarpone and pulse until combined; taste for seasoning. It should be slightly bitter, nutty, and creamy at the same time. Reserve.
  • For the pasta: Coat a large saute pan with olive oil and bring to medium-high heat. Add the sausage, using a spoon to break it up, and cook until brown and crumbly, 8 to 10 minutes.
  • Bring your broccoli rabe water back to a boil and toss in the pasta, cooking for 1 minute less than the package recommends. Drain the pasta and add it, along with 1/2 cup reserved pasta cooking water, the reserved rabe, and two-thirds of the pesto, to the pan with the sausage. Stir to combine and cook until the water evaporates and the pesto is clinging to the pasta. Remove from the heat, drizzle with some big fat finishing oil, sprinkle with more Parm, and stir vigorously to combine. Divide among bowls and serve immediately.
  • What delightful little ears!

ORECCHIETTE WITH BROCCOLI-RABE PESTO



Orecchiette with Broccoli-Rabe Pesto image

Crisp salami adds a welcome piquant crunch to this bright, nutty fall pasta, but feel free to omit if you want to keep it vegetarian.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 10

1 pound broccoli rabe, tough stems removed
Kosher salt and freshly ground pepper
1 small clove garlic, smashed and peeled
1/3 cup walnuts, toasted
1 ounce pecorino, grated (1/2 cup)
2 teaspoons fresh lemon juice
5 tablespoons extra-virgin olive oil
4 ounces salami, such as sopressata, thinly sliced (1/2 cup)
1 pound orecchiette
Pinch of freshly grated nutmeg

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.

ORECCHIETTE WITH BROCCOLI RABE AND RED PEPPER



Orecchiette With Broccoli Rabe and Red Pepper image

Orecchiette with broccoli rabe, also known as rapini, is a classic dish from Apulia, the region of Italy that makes up the heel of the country's boot shape. To make the dish more colorful, I added red bell pepper to the traditional mix. The sweetness of the peppers makes a nice contrast to the bitter greens.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 30m

Yield Serves 4

Number Of Ingredients 8

1 pound broccoli rabe
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes
1 red bell pepper, finely diced
Salt
3/4 pound orecchiette
2 ounces ricotta salata, pecorino, or a mix of pecorino and Parmesan, grated approximately 1/2 cup grated

Steps:

  • Cut away the tough stem ends of the broccoli rabe and wash well. Meanwhile, bring a large pot of water to a boil. Season generously with salt and add the broccoli rabe. Cook for 5 minutes, until tender, and transfer using a spider or a slotted spoon to a bowl of ice cold water. Let sit for a few minutes and drain. Squeeze out water and chop very fine. Bring the water back to a boil and add the orecchiette. Cook al dente, following the timing instructions on the package (usually 9 to 10 minutes).
  • While the pasta is cooking, heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the garlic and red pepper flakes. Cook until the garlic is fragrant, 30 seconds to a minute, and add the diced red bell pepper. Cook, stirring, until tender, 3 to 5 minutes, and add the remaining tablespoon of oil and the broccoli rabe. Toss together for a minute, season to taste with salt, and remove from the heat but keep warm.
  • Stir 1/4 to 1/2 cup of the pasta cooking water into the greens. Drain the pasta and toss it with the greens, peppers, and cheese. Serve at once.

Nutrition Facts : @context http, Calories 467, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 13 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 4 grams, Sodium 583 milligrams, Sugar 4 grams

ORECCHIETTE WITH SWEET SAUSAGE AND BROCCOLI RABE PESTO



Orecchiette With Sweet Sausage and Broccoli Rabe Pesto image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

Salt
1/2 pound broccoli rabe, stems trimmed off and discarded or saved for another use
3 cloves roasted garlic, peeled
10 tablespoons extra virgin olive oil
3/4 cup freshly grated Parmigiano-Reggiano
1 cup finely chopped fennel bulb
1 cup finely chopped onion
1 pound sweet Italian sausage, casing removed
2 cups chicken stock
500 grams (about 1 1/4 pounds) dried orecchiette, or fresh (made with 4 cups of flour)

Steps:

  • Bring 3 quarts water to a boil in a pot and add 1 tablespoon salt. Add broccoli rabe and cook about 5 minutes, until tender. Drain and place in a large bowl of ice water. Drain and squeeze dry. Turn on a food processor and drop garlic in through the feed tube. Stop machine, scrape down sides and add broccoli rabe. Pulse until finely chopped. Stop machine. Add 6 tablespoons oil. Pulse until pesto comes together but is not creamy or thoroughly emulsified. Transfer to a bowl and fold in ¼ cup cheese.
  • Heat remaining 4 tablespoons oil in a large sauté pan on low. Add fennel and onion, and cook until soft but not brown. Add sausage and cook, mashing it to a fine crumble, until it is no longer pink. Add chicken stock and cook until the stock has mostly evaporated and just glazes the sausage. Transfer sausage mixture to a food processor and pulse until finely ground. Return sausage to the pan. Fold in broccoli rabe pesto. Set aside.
  • Bring large pot of salted water to a boil. Add orecchiette and cook until al dente, about 7 minutes. Reheat sausage mixture and add about ½ cup of the pasta water. Drain pasta and add to pan with the sausage mixture. Toss ingredients together until pasta is evenly coated. Fold in remaining ½ cup cheese, check seasoning and serve.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 24 grams, Carbohydrate 72 grams, Fat 35 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 828 milligrams, Sugar 5 grams

ORECCHIETTE WITH BROCCOLI RABE PESTO & SAUSAGE



Orecchiette with Broccoli Rabe Pesto & Sausage image

Categories     Sausage     Broccoli     Broccoli Rabe     Boil

Yield serves: 4 to 6

Number Of Ingredients 13

for the pesto
Kosher salt
2 bunches of broccoli rabe, tough lower stems removed, coarsely chopped into 1-inch lengths
1/2 cup chopped pistachios
3/4 cup freshly grated Parmigiano
Extra virgin olive oil
1/4 cup mascarpone
for the pasta
Extra virgin olive oil
1/2 pound Italian sausage, sweet or spicy, casings removed
1 pound orecchiette
Big fat finishing oil
Freshly grated Parmigiano

Steps:

  • FOR THE PESTO
  • Bring a large pot of well-salted water to a boil. Drop the rabe into the water, give it a swish, and remove it immediately, saving the water to cook your pasta in later.
  • Reserve a cup of the rabe. Toss the rest in a food processor and pulse, pulse, pulse until you have a coarse paste. Add the pistachios and Parm and purée until smooth. If it seems dry, drizzle in a little olive oil while the machine is running. Add the mascarpone and pulse until combined; taste for seasoning. It should be slightly bitter, nutty, and creamy at the same time. Reserve.
  • FOR THE PASTA
  • Coat a large sauté pan with olive oil and bring to medium-high heat. Add the sausage, using a spoon to break it up, and cook until brown and crumbly, 8 to 10 minutes.
  • Bring your broccoli rabe water back to a boil and toss in the pasta, cooking for 1 minute less than the package recommends. Drain the pasta and add it, along with 1/2 cup reserved pasta cooking water, the reserved rabe, and two-thirds of the pesto, to the pan with the sausage. Stir to combine and cook until the water evaporates and the pesto is clinging to the pasta. Remove from the heat, drizzle with some big fat finishing oil, sprinkle with more Parm, and stir vigorously to combine. Divide among bowls and serve immediately.

ORECCHIETTE WITH PURPLE SPROUTING BROCCOLI & CALABRIAN PESTO



Orecchiette with purple sprouting broccoli & Calabrian pesto image

Whip up some homemade pesto and serve with orecchiette and broccoli. This one isn't just good with pasta - you can also serve it with chicken or fish, and spoon it onto warm focaccia

Provided by Diana Henry

Categories     Dinner

Time 55m

Number Of Ingredients 14

400g purple sprouting broccoli
5 tbsp extra virgin olive oil
375g orecchiette or other pasta shapes
grated parmesan or pecorino (or vegetarian alternative), to serve
3 tbsp extra virgin olive oil
½ small red onion, chopped
1 plum tomato, chopped
75g aubergine, cut into small chunks
125g roasted peppers from a jar, drained
1 garlic clove, chopped
1 red chilli, halved, deseeded and chopped (leave the seeds in if you want a more fiery pesto)
40g blanched almonds, lightly toasted in a dry pan
60g ricotta
10g basil or parsley leaves

Steps:

  • First, make the base of the pesto. Heat 1 tbsp of the olive oil in a frying pan and add the onion, tomato and aubergine. Fry over a medium-low heat for 8-10 mins until the onion is pale gold and the tomatoes and aubergine are soft. Add the peppers and cook for a couple of minutes, then add the garlic and chilli, and cook for another 2 mins. Transfer to a plate and leave to cool.
  • Heat the oven to 190C/170C fan/gas 5. Trim the broccoli at the base, then halve any large pieces lengthways. Put in a roasting tin, drizzle with the olive oil and season. Add the garlic and turn everything using your hands - make sure the garlic is under the broccoli so it will toast without burning. Cook in the oven for 15-20 mins (check on it during cooking for doneness).
  • Meanwhile, cook the pasta in boiling salted water until al dente. It usually takes a little less time than it says on the packet.
  • For the pesto, tip everything on the plate into a food processor along with the almonds and the remaining 2 tbsp extra virgin olive oil. Season and pulse to blend everything together. Stir in the ricotta and taste for seasoning. Tear the basil and stir that in too.
  • Drain the pasta and toss it with the broccoli (including the garlicky juices from the roasting tin) then use as much of the pesto as it takes to coat the pasta and serve the rest on the side. Grind over some black pepper and serve immediately with the grated cheese.

Nutrition Facts : Calories 463 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.1 milligram of sodium

EASY ORECCHIETTE WITH BROCCOLI RABE



Easy Orecchiette with Broccoli Rabe image

Olive oil and Parmesan cheese offset the bite of the broccoli rabe in this classic orecchiette pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 9

Salt and freshly ground pepper
1 1/2 pounds broccoli rabe, rinsed, trimmed, and cut into 1-inch pieces
1 pound orecchiette pasta
1/4 cup olive oil
3 cloves garlic, minced
1 or 2 anchovy fillets (optional)
1/8 to 1/4 teaspoon crushed red pepper
Freshly grated Parmesan cheese, for serving
Lemon wedges, for serving

Steps:

  • Bring a large pot of water to a boil; salt generously. Add broccoli rabe. Cook until leaves are wilted, about 1 minute. Using a slotted spoon, transfer broccoli rabe to colander; drain well.
  • Return water to a boil, and add pasta; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking liquid.
  • Meanwhile, heat oil in large skillet over medium-low heat. Add garlic; cook, stirring, until soft, 30 seconds, being careful not to brown. Add anchovy fillets, if using, and crushed red pepper; cook, stirring, 1 to 2 minutes. Stir in broccoli rabe; cook until heated through, 3 to 4 minutes.
  • Add pasta to broccoli rabe mixture; toss to combine, adding reserved cooking water as desired. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Serve with Parmesan and lemon wedges.

Tips:

  • To save time, use pre-washed and chopped broccoli rabe.
  • If you don't have pine nuts, you can use walnuts or almonds instead.
  • Feel free to add some red pepper flakes to the pesto for a little spice.
  • If you don't have orecchiette pasta, you can use another short pasta shape, such as penne or fusilli.
  • Serve with a side of crusty bread to soak up all the delicious pesto sauce.

Conclusion:

This orecchiette with broccoli rabe pesto is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The pesto is packed with flavor and the broccoli rabe adds a slightly bitter note that balances out the richness of the sauce. The orecchiette pasta is the perfect shape for holding onto all of the delicious sauce. This dish is sure to be a hit with your family and friends.

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