Orecchiette with Broccoli Rabe Pesto

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This was a great recipe and broccoli rabe was easy to find in my area. But I agree with some of the other reviewers on the amount of pesto needed. I used half and saved the rest of it. I also added a squirt of lemon to it to brighten it up.

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I couldn't find broccoli rabe at my store, so I just used regular broccoli. I had to add a bit more salt and pepper to the finished pesto before I was happy with it, but I thought it tasted great. I left off the final olive oil and I don't think it needed it. Will make again!

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i used bowtie pasta instead of orecchiette , besides that I followed the recipe really close and the taste was amazing. Love it. I added more than 1+ 1/2 cups of pasta cooking water because i like that consistency better. Great twist on traditional basil pesto!

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I used baby broccoli instead of broccoli rabe, so the taste was far from bitter. Loved this one, but will include a touch more Parmesan next time. Also, my Von's didn't have orecchiette, ski bought a box of shell-like pasta that for some reason was called "gnocchi". Delicious!

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it was awsome and bomb :}

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I thought this was very bland, and required a lot of salt and pepper for flavoring. As previously mentioned, this makes way too much pesto for 1/2 lb of pasta. Despite thinning the pesto with reserved cooking water, it was still very thick and unappetizing. I would not make this again.

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We enjoyed this meal. I had to change a few things up because of availability of ingredients. The grocery store I go to didn't have broccoli rabe, so I used mustard greens instead. They also only had whole milk ricotta, so I used that instead of the part-skim ricotta. The store also didn't have the orecchiette pasta, so I made do with large shells. I also didn't want to break the bank on the always tasty parmigiano-reggiano cheese and used the parmesan I had in the fridge instead. Finally, I added grilled chicken to the top to make it a full-meal.

While I had to make so many substitutions to the recipe, I believe the flavors were still fairly much as intended. I would splurge for the good parmigiano-reggiano cheese next time. I'm sure it would add a lot to the dish. Overall, this is worth trying for something different.

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This tasted pretty bitter coming out of the food processor, but tasted great on the pasta. Fearing the bitterness, on first taste, I ended up caramelizing some onions and red peppers, and throwing them in with the pasta. I think this did help balance the bitterness a bit. Next time I might throw in some protein too to make this a more complete meal.

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I used walnuts and added some roasted garlic and sundried tomatoes.

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This is a great recipe, Anne! For those who find the broccoli rabe to be too bitter, try adding some honey or sugar to the processor, just enough to cut the bitterness. Keep in mind too that if you over-toast the nuts they also get really bitter. Walnuts are a good substitute for pistachios though they do change the flavor a bit, and I added a handful of basil leaves since my plant is huge, but also just for a hint of that classic pesto flavor.