Orecchiette with Broccoli Rabe Pesto

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All looks great, EXCEPT, why not use a healthier pasta? Spelt is delicious. Whole grains are in abundance. White without nutrients is adding a nutrient-empty starch - sugar processed carb. Time go move away from it... for the health of families, ellen

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If one improvises and or substitutes ingredients, the end result will always be a bit different than the intended result.
Couple of things Find the youngest broccoli rabe you can get. It will be tender, less bitter, and if you can't find it, sub out a less bitter alternative, such as spinach and a small amount of broccoli florets. Steam or blanch both so it doesn't have any raw flavor, then shock it in ice water.
Of course boil a pound of pasta, and save the leftover for the next day. We all have different taste buds.
If you sub the nuts, the texture will be different absolutely. As will the flavor. Pine nuts are the original choice for pesto.
Use parm cheese sparingly. That's where the salt comes from. Ricotta will cut the flavor and keep the taste cool and creamy. Taste as you go. Add garlic only if you love it. Keeping in mind, roasted is a different flavor than raw.
Other than that, great improvisation on pesto, which I normally hate. Hope that helps.
M.

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I thought this was pretty good, loved the flavor, not bitter at all.
LOT of prep though!
I subbed regular broccoli.

I would have liked it to be a little thinner...sauce was too thick.

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I used regular broccoli because I couldn't find the broccoli rabe. I also added a few cloves of garlic, because I love garlic, and I thought it was very good. Also very easy to make, which makes it even better!

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I wish it were possible to give a recipe 0 stars. I followed this recipe word for word and the result was inedible and disgusting. The problem was not bitterness, but the fact that the flavor of the pistachio nuts dominated everything else. Also, it yields WAY more pesto than can be used on a 1/2 lb. of pasta, which means when you're finished you get to throw away way more sauce than you intended to make. Do not make this.

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This was fabulous. I added garlic powder since I was too lazy to chop up fresh and fresh ground pepper. Needs more than 8 oz. of pasta - use closer to 1 lb. No pistachios so I toasted some chopped pecans and it was great. Not bitter at all. I wonder if other reviewers remembered to blanche the rabe for 2 minutes, or maybe it was just the bunch of rabe?? We bought ours from Whole Foods yesterday, and it was wonderful. Finally, a pesto that is healthy for us, without so much butter and oil. Plus, it's a sneaky way to get veggies down my 8 year old (who just loved the dish!

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So upset b/c I love Anne and her recipes usually. I followed word for word and it was incredibly bitter. My boyfriend and I had been salivating over the idea of the dish all through making it. When we tasted it and tried to eat an entire serving, we just couldn't. Threw it all away....It was a big waste of pasta and broccoli rabe. We ended up eating boxed mac and cheese! (which was delicious I definately won't make it again, although I'll keep trying Anne's recipes!

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This was way too salty. I was not a fan at all but my husband didn't seem to mind it. Won't bother to make again.

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I love this recipe, it is one of my favorites! I definitely play with the ingredients a bit -- I usually sub in walnuts for the pistachios because that's what I'm likely to have on hand, and I like to add a little lemon and lemon zest to the sauce.

If you think it is too bitter with the broccoli rabe, I've made it several times with regular broccoli florets and it's delicious that way as well.

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i love this recipe, but i have one Q. can i just steam the broccoli? still keeps the green color... thanks