GEMELLI ''TWIN'' PASTA WITH BROCCOLI RABE PESTO

Gemelli ''Twin'' Pasta with Broccoli Rabe Pesto image

Provided by Martha Stewart

Number Of Ingredients 11

2 tablespoons unsalted butter, divided
1/2 cup coarse fresh bread crumbs
1 pound broccoli rabe
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus one tablespoon, divided
1/4 cup freshly grated Parmesan cheese, plus more for serving
1/4 cup pine nuts, toasted
1 tablespoon finely chopped lemon peel
1 pound gemelli pasta
2 cloves garlic, sliced
Pinch crushed red-pepper flakes

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.