Vegetarian Winter Pesto Orecchiette
Uncooked broccoli rabe
4 clove(s), large, sliced
Grated Parmesan cheese
Cooked orecchiette pasta
4 cup(s), or any other type of pasta
1 item(s), finely chopped
Chopped red hot chili peppers
1 oz, 1 piece
Sun-dried tomatoes (without oil)
1 cup(s), finely chopped
- Preheat oven to 400°F. Place broccoli rabe on parchment-lined baking sheet and roast for 10 minutes
- 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.
- 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.
- 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.