Orecchiette with Broccoli Rabe Pesto
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- Recipe categories: Vegetables, Broccoli,
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Total Reviews: 35
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By aneading29_12756293
Stow, 75
on March 22, 2010
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This is an amazing recipe. We have made it twice in the last 2 weeks. I used less salt and put a clove of garlic into the paste. Also we tried it with baby broccoli and it was just as good as the broccoli rabe. It isn't that hard and definitely worth the time :
By annblank_12546104
Poland, Ohio
on January 14, 2010
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Used what was in the frig: roasted sunflower seeds (instead of pistachios --nonfat Ranch veggie dip (instead of ricotta -- linguine (instead of the recipe pasta cause I was too tired to go to the store and buy the exact ingredients....tasted GREAT!
Added black pepper before serving cause I'm a black pepper person, and didn't need as much salt as the recipe said....
All is all, a satisfying taste and quick-to-make recipe. Thanks, Anne Burrell!
By evynbrawley_117...
san diego, CA
on January 11, 2010
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this dish was a lot of work and was definitely not worth it. the pesto was so thick, bitter and just really not edible. I would eat basil pesto any day over this. The worst part was I wasted a perfectly good bunch of broccoli rabe on this, would be better blanched and eaten on it's own. Will not make again.
By melinda.finken
Omaha, NE
on March 26, 2009
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I changed up a few things; omitted the nuts, used regular broccoli & couldn't find orecchiette so used rigatoni, but the idea was still there. Thanks for the inspiration for a fabulous meal that even my non-veggie loving husband had 2 helpings of!! Oh, and it really did take quite a bit of salt for flavoring.
By solti_11510132
Pacific Palisad...
on December 27, 2008
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Enjoyed very much, creamy and nutty and wonderful