It's Not Easy Being Green

Like other cruciferous vegetables, broccoli rabe is packed with vitamins and minerals, including vitamins A, B and C. And like other cruciferous vegetables, broccoli rabe often gets a bad rap for tasting "bitter." I happen to love it, especially when sauteed with a bunch of garlic. But when I saw this recipe for broccoli rabe pesto, meant as a spread for crostini, I thought that it could be a great topping for pasta, especially for those who think they aren't a fan of it. And it is! In this form it is a much more mellow version of itself, like a Donovan song. Or something.

Broccoli Rabe Pesto

Adapted from Food & Wine

1 cup raw, shelled pistachios (5 ounces)

1 pound broccoli rabe, thick stems discarded

2 garlic cloves

2 cups flat-leaf parsley leaves

3/4 cup extra-virgin olive oil

1 cup freshly grated Pecorino Romano cheese

Kosher salt and freshly ground pepper
Pasta or crostini, for serving

1. Preheat the oven to 350°F. Spread the pistachios in a pie plate or sheet pan and toast for about 10 minutes, until fragrant and golden. Let cool to room temperature.

2. Meanwhile, bring a large saucepan of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 2 minutes. Drain and rinse under cold water. Squeeze dry, then transfer to a cutting board and coarsely chop.

3. In a food processor, pulse the pistachios with the garlic until coarsely chopped. Add the parsley and broccoli rabe and pulse until finely chopped. Add the olive oil and process until smooth. Stir in the Pecorino, season with salt and pepper and serve. Serve with toasted bread or over pasta.

Second Chances

So how is the new moon treating everyone? Personally I had a headache all day yesterday so I think the moon needs to try harder, or maybe I should give it another chance, or two, (or until the end of the month) to make it's astrological influence known. I'll let you know if anything significant occurs.

At least I'm still (kind of) trying not eat chocolate for dinner and got inspired by the recent Recipes for Health in The NY Times. If you like broccoli rabe, this recipe is for you. If not, too bad. (Kidding!) You could substitute spinach or another green of your choosing.



Pappardelle with Broccoli Rabe and Ricotta
(Adapted from Martha Rose Shulman)

1 pound broccoli rabe, stemmed and washed (do not dry)*
2 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
1/8 teaspoon dried red pepper flakes
Salt and freshly ground black pepper
3/4 pound pappardelle
3/4 cup fresh ricotta cheese
1/2 cup freshly grated Parmesan

1. Bring a large pot of salted water to a boil.

2. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the garlic and red pepper flakes and cook for about 30 seconds, just until fragrant. Add the freshly washed broccoli rabe and toss in the hot pan, just until the greens are lightly coated with oil. Cover and cook until the broccoli rabe is tender, about 5 minutes. Season with salt and pepper to taste. Remove from the heat.

3. Add the pappardelle to the pot of boiling water and cook until al dente, about 4 minutes if the pasta is dried. Drain the pasta, and in a large serving bowl, toss it with the broccoli rabe, ricotta, and Parmesan. Serves four(ish).

*Note: If you do use broccoli rabe, don't thoroughly drain it after you wash it. The excess water droplets will help it cook without drying out.