Recipes Ingredients Meat & Poultry Turkey Recipes Broccoli Rabe Pesto with Whole-Wheat Pasta and Turkey Sausage By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 25, 2020 Print Share Share Tweet Pin Email Servings: 6 The peppery bite of broccoli rabe mellows when joined by Parmesan, pine nuts, and red-pepper flakes. Plus, you get a solid serving of vegetables in a comforting bowl of pasta. Ingredients Coarse salt 1 bunch broccoli rabe, tough stems removed ⅓ cup toasted pine nuts ⅓ cup freshly grated Parmesan, plus more for serving ⅓ cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling ¼ teaspoon red pepper flakes 1 pound spicy turkey sausage, sliced ¾ inch thick 1 pound whole-wheat linguine Directions 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. 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. Heat remaining 1 tablespoon oil in a large pan over medium-high heat. Brown sausage, turning, until cooked through, 5 to 7 minutes. Meanwhile, cook pasta in reserved water according to package instructions. Drain, reserving 1 1/2 cups cooking water. Toss pasta, pesto, and sausage, gradually adding cooking water until you get a creamy consistency. Serve with Parmesan and a drizzle of oil. Cook's Notes You could also stir this pesto into lentils and sprinkle the dish with crumbled fresh goat cheese. Print