Vegetarian Winter Pesto Orecchiette

8 SmartPoints
Published December 14, 2017
Prep Time: 0:10 Cook Time: 0:20 Serves: 4

We've made a light and tasty pesto that incorporates winter flavours for the perfect comfort food.


  • 3 cups broccoli rabe 
  • 4 garlic cloves, sliced
  • 4 tsp olive oil
  • 1 oz parmesan cheese
  • 4 cups cooked orecchiette, or any other type of pasta
  • 1 shallot, medium, finely chopped
  • 1 red chili, finely chopped
  • 1 cup sun-dried tomatoes (not packed in oil), finely chopped


  1. Preheat oven to 400F. Place broccoli rabe on parchment-lined baking sheet and  roast for 10 minutes
  2. In a food processor, pulse 3 cloves of garlic, broccoli rabe, and 3 tsp of olive oil, lastly add freshly grated parmesan cheese; set aside.
  3. Cook pasta according to package instructions.
  4. While the pasta cooks, heat 1 tsp of olive oil in a large pan and saute 1 clove of garlic, shallot, and chili. Add sun-dried tomatoes and cook a few minutes longer. Add pesto and turn the heat down.  Add pasta water as necessary to loosen the sauce.
  5. Once pasta is done cooking, add it to your large pan in batches with a slotted spoon. Add pasta water as necessary to create an even coating of sauce.