Photo of Vegetarian Winter Pesto Orecchiette by WW

Vegetarian Winter Pesto Orecchiette

PersonalPoints™ per serving
Total Time
20 min
10 min
10 min


Uncooked broccoli rabe

3 cup(s)

Garlic clove(s)

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

Uncooked shallot(s)

1 item(s), finely chopped

Chopped red hot chili peppers

1 oz, 1 piece

Sun-dried tomatoes (without oil)

1 cup(s), finely chopped


  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.