No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Spaghettini with Broccoli Rabe Pesto, Calamari and Ligurian Olives

This delicious pasta recipe is courtesy of Convivio chef Michael White.

  • servings: 4

Ingredients

  • 1 pound broccoli rabe, trimmed
  • 4 cloves garlic
  • 1/2 cup toasted pine nuts
  • Coarse salt and freshly ground black pepper
  • 3/4 cup plus 3 tablespoons extra-virgin olive oil
  • 1/4 cup freshly grated Parmesan cheese
  • Pinch of crushed red pepper flakes
  • 1/2 pound calamari, cleaned and thinly sliced crosswise
  • 1/2 cup Ligurian olives, pitted
  • 1/4 cup dry white wine
  • 1 pound spaghettini

Directions

  1. Step 1

    Bring a pot of salted water to a boil over high heat. Prepare an ice-water bath. Add broccoli rabe to boiling water and cook until tender, 3 to 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain and transfer to the bowl of a food processor along with, 2 cloves garlic and pine nuts. Season with salt and pepper and process pesto until smooth.

  2. Step 2

    With the machine running, slowly add 3/4 cup olive oil. Transfer pesto to a medium bowl and stir in Parmesan.

  3. Step 3

    Bring a large pot of salted water to a boil over high heat. Add pasta and cook, until al dente, according to package directions.

  4. Step 4

    Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Slice remaining 2 garlic cloves and add to skillet along with pepper flakes; cook, stirring, for 1 minute. Add calamari and olives; cook, stirring, for 30 seconds. Add wine and cook until almost evaporated.

  5. Step 5

    Drain pasta, reserving 1/2 cup cooking liquid; add pasta and reserved liquid to skillet. Add 1 cup pesto (reserving remaining pesto for another use) and toss until pasta is coated. Divide evenly between 4 bowls; serve immediately.

Source
The Martha Stewart Show, May 2009

Reviews (1)

  • 10 May, 2009

    I altered the recipe a bit by lessening the oil used to reduce fat, and I am a garlic lover so I doubled the garlic used. I added a little bit more pepper flakes as well. I enjoyed this and would make it again, but not very often due to high calories.