Name: Spinach Pesto Pasta with Broccoli Rabe and Beans
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: Kosher salt and freshly ground black pepper; 1 pound broccoli rabe; 8 ounces whole-wheat penne pasta; 1 packed cup baby spinach; Zest and juice of 1 lemon; 1/4 cup roasted unsalted almonds; 3 tablespoons grated Parmesan, plus more for serving; 4 cloves garlic; 1/4 cup plus 1 tablespoon olive oil; 1 small fennel bulb, cored and thinly sliced, fennel fronds reserved; 1/4 teaspoon crushed red pepper flakes; 1/2 cup dry white wine, such as Sauvignon Blanc; One 15-ounce can cannellini beans, drained and rinsed

Directions

Bring a large pot of generously salted water to a boil over high heat. Fill a large bowl with ice water. Trim off about 1/2 inch of the woody bottom of each broccoli rabe stem and then cut each stem in half. Blanch the broccoli rabe in the boiling water until very bright green and just slightly tender, 1 to 2 minutes. Immediately use a slotted spoon or spider to transfer the broccoli rabe to the ice water to stop the cooking. When cooled, drain and roughly chop the stems and florets into 1- to 2-inch pieces and set aside.
Bring the salted water back to a boil, add the pasta and cook until al dente, 8 to 9 minutes. Reserve 1/4 cup of the cooking water and then drain the pasta. Set aside.
Meanwhile, add the spinach, lemon zest and juice, almonds, 2 tablespoons of the Parmesan, 1 clove garlic, 1/2 teaspoon salt, a few grinds of black pepper and 1/4 cup water to a blender. Blend on high speed until smooth. With the blender running, slowly drizzle in 1/4 cup of the olive oil until emulsified.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the fennel and cook, stirring occasionally, until slightly softened and golden in some spots, 4 to 5 minutes. Thinly slice the remaining 3 cloves garlic and add them to the skillet along with the red pepper flakes. Cook, stirring constantly, until the garlic is softened, about 1 minute.
Pour in the wine and scrape up any brown bits off the bottom of the pan. Bring to a boil and cook until completely evaporated, 2 to 3 minutes. Add the beans and chopped broccoli rabe and cook, stirring, until warmed through, 2 to 3 minutes. Add the pasta, half of the pesto, 1/2 teaspoon salt, a few grinds of black pepper and the remaining 1 tablespoon Parmesan and stir until everything is well coated. Add 1 tablespoon of cooking water at a time if the pasta looks dry. Cook until heated through, about 2 minutes.
Divide the pasta between 4 bowls and drizzle each bowl with the remaining pesto. Chop the reserved fennel fronds and sprinkle them over the pasta. Serve with more Parmesan if desired.

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