Broccoli Rabe Pesto

I improvised on a recipe from Whole Living and it turned out great. This is broccoli rabe pesto and it is so great. Makes two strong portions.

1 Head Broccoli Rabe

3 Garlic Cloves smashed and rough chopped

1/3 Cup Walnuts (or Pine Nuts if you prefer)

1 cup Reserved Pasta water

Salt, Fresh Black Pepper and Red Pepper Flakes to taste

1/2 pound of whole wheat fusilli

1/3 cup EVOO

Bring large pot of well salted water to a boil. Add the broccoli and blanch for 60 seconds. Do not drain! Using a slotted spoon or your joyce-chen move the rabe to a bowl of ice water. Cool it and drain it. 

Start cooking the fusilli in the pot you just took the broccoli out of.

Put the rabe in a food processor with nuts, garlic, olive oil, some salt and some red pepper flakes. Pulse a few times. Taste and add salt/pepper/red pepper flakes if needed. Continue to pulse and taste until you like it.

When pasta is al dente, reserve 1 cup of the pasta water, then drain it and mix it with the pesto sauce. Add reserved pasta water and stir until you like the creamy consistency. The pesto should cling perfectly to the twists in the fusilli. Plate it and drizzle with some EVOO.