Gemelli Twin Pasta With Broccoli Rabe Pesto Recipes

GEMELLI ''TWIN'' PASTA WITH BROCCOLI RABE PESTO

Steps:

• In a medium skillet, melt 1 tablespoon butter over medium-high heat. Add bread crumbs and cook, stirring until butter is absorbed and bread crumbs are toasted. Remove from heat and set aside.
• Bring a large pot of water to a boil over high heat. Prepare and ice-water bath; set aside. Season boiling water generously with salt and return to a boil. Add broccoli rabe and cook until crisp-tender, about 2 minutes. Drain and transfer to water bath to cool. Cut crosswise into 1-inch pieces, separating leaves and florets from stems.
• In the bowl of a food processor, combine broccoli rabe stems, 1/4 cup olive oil, Parmesan, pine nuts, lemon peel, and a pinch of salt. Pulse just until a smooth pesto is formed; set aside.
• Bring another large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, about 7 minutes; drain, reserving 1/4 cup pasta cooking water.
• Meanwhile, in a large skillet over medium-high heat, heat remaining tablespoon oil until hot. Add garlic, red-pepper flakes, and a pinch of salt; cook until garlic is soft and translucent, about 1 minute.
• Add broccoli rabe florets and leaves to skillet along with reserved pasta cooking water; cook, stirring, until broccoli rabe is warmed through. Add pasta and pesto to skillet; season with pepper and butter. Toss to combine. Serve immediately with toasted bread crumbs and Parmesan.

GEMELLI WITH PESTO, POTATOES AND GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the beans during the last 2 minutes of cooking. Reserve 3/4 cup cooking water, then drain. Set the pot aside.
• Meanwhile, pierce the potatoes all over with a fork. Microwave until tender, about 5 minutes. Let cool slightly, then chop.
• Heat the olive oil in the reserved pot over medium-high heat. Add the potatoes, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the pasta and green beans and stir to coat. Remove from the heat and add the pesto, lemon zest and 1/4 cup reserved cooking water; toss to coat, adding more cooking water as needed to loosen. Season with salt and pepper.

BROCCOLI RABE & GARLIC PASTA

Steps:

• Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside., In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil., Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.

GEMELLI WITH BROCCOLI RABE AND ANCHOVIES

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Cook pasta in a 7- to 8-quart pot of boiling salted water 6 minutes, then stir in broccoli rabe and boil until pasta is al dente, about 5 minutes more.
• While pasta is cooking, toss panko with 1 tablespoon oil in a shallow baking pan until coated and bake, stirring once or twice, until golden, 8 to 10 minutes. Season crumbs with salt.
• While broccoli rabe (with pasta) is cooking, cook garlic, anchovies, and red-pepper flakes in remaining 7 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring and mashing anchovies into oil with a wooden spoon, until garlic is golden, about 3 minutes. Remove from heat.
• Drain pasta and broccoli rabe in a colander, then add to anchovy mixture in skillet, tossing to combine.
• Serve pasta sprinkled with some toasted panko and pass remainder.

BROCCOLI RABE WITH PASTA

Steps:

• Trim and wash the broccoli rabe, and cut into bite-sized pieces. Wash in cold water, and drain.
• In a large kettle, add enough salted water to cook the broccoli rabe. Bring to a boil, and cook until crisply tender. Do not overcook. Remove the broccoli rabe, and set aside. Reserve the cooking liquid in the kettle.
• Bring the kettle with the cooking liquid to a boil. Add the pasta, and cook according to the package instructions. Do not overcook. Drain, reserving 1/2 cup of the cooking liquid.
• Meanwhile, heat 2 tablespoons of olive oil in a deep skillet, and add the garlic. Cook briefly, do not brown. Add the pepper flakes, the sweet pepper, rosemary and oregano, and cook, stirring briefly. Add the crushed tomatoes, and salt and pepper to taste. Bring to a boil, and simmer for 8 minutes, stirring often.
• Add the drained pasta, the cooked broccoli rabe and the reserved cooking liquid, the remaining olive oil and the Parmesan cheese. Cook, stirring and tossing, for 1 minute. Check seasoning; serve immediately on hot serving plates.