Saturday, March 9, 2013
Farfalle with Broccoli Rabe Pesto and Sausage
For the Pesto
2 bunches of broccolini (broccoli rabe), tough lower stems removed, coarsely chopped
1/2 c chopped pistachios
3/4 c freshly grated parmesan
1/4 c mascarpone
Extra Virgin Olive Oil (if needed)
For the Pasta
Extra Virgin Olive Oil
1/2 lb Italian sausage, casings removed
1 lb orecchiette
1. 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.
2. Reserve 1 c of the rabe. Toss the rest in a food processor and pulse until you have a coarse paste. Add the pistachios and Parmesan and puree until smooth. If it seems dry, drizzle in a little olive oil while the machine is running (I didn't need this). Add the mascarpone and pulse until combined; taste for seasoning. It should be slightly bitter, nutty, and creamy at the same time. Reserve.
3. Coat a large sauté pan with olive oil and bring to a medium-high heat. Add the sausage, using a spoon to break it up, and cook until brown and crumbly, 8-10 minutes.
4. Bring your broccolini water back to a boil and toss in the pasta. Cook til al dente and drain, reserving 1/2 c pasta water. Add to the sausage pan with the water, the reserved broccoli rabe, and 2/3 of the pesto. Stir to combine and cook until the water evaporates and the pesto is clinging to the pasta. Remove from the heat, drizzle with some olive oil, sprinkle with more parmesan, and stir vigorously to combine. Serve immediately.
Maybe our broccolini was super bitter, but we'll never have this again :)