My first post in our new place…
I had never tried broccoli rabe before, and could not resist it when i saw it at Market Basket here in Boston. Joe and I went there on our first grocery shopping here in Boston. It was about 9:00 a.m. on a Sunday morning and the store was PACKED. I have never seen a store so crowded at that time of day/ day of the week. It didn’t take long to figure out why – the prices are amazing! I though we were going to have to start budgeting more for food whilst in B-town, but now we might be saving money!
I found this recipe in Food & Wine cookbook, which my Nana gave me as a moving gift. The book suggested using the pesto over crostini for Bruschetta, but i served it with pasta.
- 1 bunch broccoli rabe, washed and large stems cut off
- 1 C walnuts (or shelled pistachios)
- 3 cloves garlic
- 3/4 C evoo (I tried to cut back and use only 1/2 C, but it came out too dry)
- 1/2 C parsley
- 1 C parmesan cheese (or Pecorino Romano)
- 2 T lemon juice
- salt and pepper to taste
- preheat the oven to 350 F and put a large pot of salted water on to boil.
- sprinkle the nuts into a baking dish and cook for 15 minutes.
- boil the broccoli for about 2 minutes, drain and rinse with cold water. Squeeze and pat dry, then chop coarsely.
- combine garlic and nuts in a food processor and pulse until finely chopped. add the broccoli, parsley, lemon juice and olive oil and continue processing.
- use a spatula to transfer the mixture to a bowl, stir in cheese, and add salt and pepper to taste.
with the pesto pasta, I made a simple romaine salad with homemade whole wheat garlic croutons.
garlic croutons:
- 2 T butter
- 1 clove garlic, minced
- 2 slices of whole wheat bread, cubed
- preheat oven to 350 F.
- melt butter in a medium saucepan with the garlic. add the bread pieces to the pan, and toss in the butter.
- spread the bread out on a baking sheet and cook for 15 minutes, or until crisp and dry.
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