Martha Stewart Broccoli Rabe Pesto with Whole-Wheat Pasta and Turkey Sausage

Martha Stewart Broccoli Rabe Pesto with Whole-Wheat Pasta and Turkey Sausage is an easy pasta dinner made with broccoli rabe, pine nuts and spicy turkey sausage, ready in 35 minutes. This simple weeknight dinner fits busy school nights, cozy Sunday suppers and family dinner.

Blanch the broccoli rabe for just 1 minute and shock it in ice water, because that locks in the bright green color and softens its bitter edge. Skip the ice bath and the greens keep cooking, so the pesto turns dull and muddy.

Martha cooks the pasta in the same salted water she used for blanching the broccoli rabe, so a little of that green flavor carries into the noodles. She also loosens the pesto with starchy pasta water instead of more oil, which keeps the sauce creamy and light.

Martha Stewart Broccoli Rabe Pesto with Whole-Wheat Pasta and Turkey Sausage

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

620

kcal

Whole-wheat linguine gets coated in a coarse, nutty broccoli rabe pesto and tossed with browned turkey sausage. Starchy pasta water turns the sauce silky, so every strand is glossy without feeling heavy.

Ingredients

• Coarse salt
  

• 1 bunch broccoli rabe, tough stems removed
  

• 1/3 cup toasted pine nuts
  

• 1/3 cup freshly grated Parmesan, plus more for serving
  

• 1/3 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
  

• 1/4 teaspoon red pepper flakes
  

• 1 pound spicy turkey sausage, sliced ¾ inch thick
  

• 1 pound whole-wheat linguine
  

Directions

• Blanch the broccoli rabe: Bring a large pot of well-salted water to a boil, then blanch 1 bunch broccoli rabe until just tender, about 1 minute. Move it to an ice-water bath until cool and drain, but keep the cooking water for the pasta.
• Make the pesto: Pulse the broccoli rabe, 1/3 cup toasted pine nuts and 1/3 cup freshly grated Parmesan in a food processor until coarsely chopped. Drizzle in 1/3 cup olive oil and process until smooth, then season with salt and 1/4 teaspoon red pepper flakes.
• Brown the sausage: Heat the remaining 1 tablespoon olive oil in a large pan over medium-high heat. Add 1 pound sliced spicy turkey sausage and brown it, turning, until cooked through, 5 to 7 minutes.
• Cook the pasta: While the sausage browns, cook 1 pound whole-wheat linguine in the reserved water according to the package instructions. Drain it, but save 1 1/2 cups of the cooking water.
• Toss everything together: Toss the pasta, pesto and sausage in a large bowl. Add the cooking water a little at a time until the sauce turns creamy.
• Serve: Divide the pasta among bowls and top with extra Parmesan. Finish with a drizzle of olive oil.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Cuisinart 14-cup food processor, OXO 5-quart stainless steel colander, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular broccoli instead of broccoli rabe?

Yes, broccoli works if you want a milder pesto, though you lose the peppery bite that makes this dish special. Blanch it for the same short time and add an extra pinch of red pepper flakes to bring some punch back.

How long does the broccoli rabe pesto keep?

Store the pesto in an airtight container in the fridge, with a thin layer of olive oil on top to keep it green. It holds for about 3 days, and you can also freeze it in an ice cube tray for a few weeks.

Can I make this ahead of time?

Make the pesto a day or two ahead, so dinner comes together in the time it takes to cook the pasta. Toss everything just before serving, because the noodles soak up the sauce as they sit.

What else can I stir the pesto into?

Martha suggests stirring it into lentils and topping the bowl with crumbled fresh goat cheese. It also works spooned over roasted potatoes or spread on a sandwich.

What is the most common mistake with this recipe?

Draining the pasta without saving any cooking water is the big one, since that starchy water is what turns the thick pesto into a creamy sauce. Set a measuring cup in the sink before you drain so you don't forget.