Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Martha Stewart Living, November 2017

Gallery

Credit: Julia Gartland

Recipe Summary test

prep:
15 mins
total:
30 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Variations

This recipe also works with conventional broccoli florets. Blanch 3 to 4 minutes until tender.

Advertisement

Reviews