Food & Cooking Recipes Ingredients Pasta and Grains Gemelli ''Twin'' Pasta with Broccoli Rabe Pesto 2.8 (10) 2 Reviews 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 May 4, 2015 Print Rate It Share Share Tweet Pin Email Servings: 6 Gemelli ("twins" in Italian) noodles resemble two thick strands of spaghetti twisted together -- use them in this pesto pasta recipe tonight. Ingredients 2 tablespoons unsalted butter, divided ½ cup coarse fresh bread crumbs 1 pound broccoli rabe Coarse salt and freshly ground pepper ¼ cup extra-virgin olive oil, plus one tablespoon, divided ¼ cup freshly grated Parmesan cheese, plus more for serving ¼ cup pine nuts, toasted 1 tablespoon finely chopped lemon peel 1 pound gemelli pasta 2 cloves garlic, sliced Pinch crushed red-pepper flakes Directions In a medium skillet, melt 1 tablespoon butter over medium-high heat. Add bread crumbs and cook, stirring until butter is absorbed and bread crumbs are toasted. Remove from heat and set aside. Bring a large pot of water to a boil over high heat. Prepare and ice-water bath; set aside. Season boiling water generously with salt and return to a boil. Add broccoli rabe and cook until crisp-tender, about 2 minutes. Drain and transfer to water bath to cool. Cut crosswise into 1-inch pieces, separating leaves and florets from stems. In the bowl of a food processor, combine broccoli rabe stems, 1/4 cup olive oil, Parmesan, pine nuts, lemon peel, and a pinch of salt. Pulse just until a smooth pesto is formed; set aside. Bring another large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, about 7 minutes; drain, reserving 1/4 cup pasta cooking water. Meanwhile, in a large skillet over medium-high heat, heat remaining tablespoon oil until hot. Add garlic, red-pepper flakes, and a pinch of salt; cook until garlic is soft and translucent, about 1 minute. Add broccoli rabe florets and leaves to skillet along with reserved pasta cooking water; cook, stirring, until broccoli rabe is warmed through. Add pasta and pesto to skillet; season with pepper and butter. Toss to combine. Serve immediately with toasted bread crumbs and Parmesan. Rate it Print