Linguine with Broccoli Rabe-Walnut Pesto

Ingredients

• Kosher salt and freshly ground pepper
• 0.75 pound(s) linguine
• 0.3333 cup(s) grated pecorino cheese
• pinch(s) of crushed red pepper
• 0.3333 cup(s) plus 1 tablespoon extra-virgin olive oil
• 1 clove(s) garlic
• 0.5 pound(s) broccoli rabe
• + 1 more ingredients
• • 0.3333 cup(s) plus 2 tablespoons walnuts

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 8 minutes, until fragrant and lightly golden; let cool. Chop 2 tablespoons of the walnuts. In a large pot of boiling salted water, cook the broccoli rabe until tender, about 3 minutes. Drain and let cool under cold water. S...

View full recipe at Food & Wine