Linguine with Broccoli Rabe-Walnut Pesto

Linguine with Broccoli Rabe-Walnut Pesto
Photo by Quentin Bacon


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

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


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