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