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1
Bring a large pot of well-salted water to a boil.
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2
Set up a bowl of well-salted ice water.
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3
Cook the broccoli rabe in the boiling water for 1 to 2 minutes and then immediately plunge in the salted ice water.
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4
This will prevent the broccoli rabe from being overcooked and will set the lovely green color.
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5
Drain the broccoli rabe and squeeze out any excess water; coarsely chop.
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6
Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste.
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7
Add the pistachios and parmigiano and puree until smooth.
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8
Taste and adjust the seasoning; you probably will need more salt.
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9
Add the ricotta and pulse until combined.
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10
Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time.
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11
Set aside.
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12
Bring a large pot of well-salted water to a boil.
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13
(If you are making the pasta right after the pesto, just use the broccoli rabe blanching water.)
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14
Cook the pasta 1 minute less than the cooking time on the package.
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15
While the pasta is cooking, place the pesto in a large skillet and add about 1 to 1 1/2 cups of the pasta cooking water; place over medium-high heat.
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16
When the pasta is ready, drain and add to the skillet with the pesto.
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17
Stir vigorously to combine and cook until the sauce is creamy and heated through, 1 to 2 minutes; add salt to taste.
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18
Remove from the heat, add 1 to 2 tablespoons olive oil, if desired, and stir vigorously.
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19
Garnish with more parmigiano.
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20
Voila!
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21
Per serving: Calories 420; Fat 13.5 g (Sat.
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22
4.4 g; Mono.
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23
5.5 g; Poly.
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24
2.7 g); Cholesterol 18 mg; Sodium 286 mg; Carbohydrate 54 g; Fiber 3.5 g; Protein 22 g
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25
Photograph by Con Poulos
