Vegetarian Winter Pesto Orecchiette
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked broccoli rabe
3 cup(s)
Garlic
4 clove(s), large, sliced
Olive oil
4 tsp(s)
Grated Parmesan cheese
1 oz
Cooked orecchiette pasta
4 cup(s), or any other type of pasta
Shallots
1 item(s), finely chopped
Chopped red hot chili peppers
1 oz, 1 piece
Sun-dried tomatoes (without oil)
1 cup(s), finely chopped
Instructions
1
Preheat oven to 400°F. 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
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.
4
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.
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