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1
Bring a large pot of well-salted water to a boil.
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2
Drop the rabe into the water, give it a swish, and remove it immediately, saving the water to cook your pasta in later.
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3
Reserve a cup of the rabe.
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4
Toss the rest in a food processor and pulse, pulse, pulse until you have a coarse paste.
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5
Add the pistachios and Parm and puree until smooth.
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6
If it seems dry, drizzle in a little olive oil while the machine is running.
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7
Add the mascarpone and pulse until combined; taste for seasoning.
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8
It should be slightly bitter, nutty, and creamy at the same time.
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9
Reserve.
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10
Coat a large saute pan with olive oil and bring to medium-high heat.
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11
Add the sausage, using a spoon to break it up, and cook until brown and crumbly, 8 to 10 minutes.
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12
Bring your broccoli rabe water back to a boil and toss in the pasta, cooking for 1 minute less than the package recommends.
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13
Drain the pasta and add it, along with 1/2 cup reserved pasta cooking water, the reserved rabe, and two-thirds of the pesto, to the pan with the sausage.
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14
Stir to combine and cook until the water evaporates and the pesto is clinging to the pasta.
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15
Remove from the heat, drizzle with some big fat finishing oil, sprinkle with more Parm, and stir vigorously to combine.
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16
Divide among bowls and serve immediately.
