Food & Cooking Recipes Ingredients Seafood Recipes Spaghettini with Broccoli Rabe Pesto, Calamari and Ligurian Olives 3.5 (2) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 12, 2012 Print Rate It Share Share Tweet Pin Email Servings: 4 This delicious pasta recipe is courtesy of Convivio chef Michael White. Ingredients 1 pound broccoli rabe, trimmed 4 cloves garlic ½ cup toasted pine nuts Coarse salt and freshly ground black pepper ¾ cup plus 3 tablespoons extra-virgin olive oil ¼ cup freshly grated Parmesan cheese Pinch of crushed red pepper flakes ½ pound calamari, cleaned and thinly sliced crosswise ½ cup Ligurian olives, pitted ¼ cup dry white wine 1 pound spaghettini Directions 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. With the machine running, slowly add 3/4 cup olive oil. Transfer pesto to a medium bowl and stir in Parmesan. Bring a large pot of salted water to a boil over high heat. Add pasta and cook, until al dente, according to package directions. 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. 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. Rate it Print