Spaghettini With Broccoli Rabe Pesto Calamari And Ligurian Olives Recipes

SPAGHETTINI WITH BROCCOLI RABE PESTO, CALAMARI AND LIGURIAN OLIVES

Steps:

• Bring a pot of salted water to a boil over high heat. Prepare an ice-water bath. Add broccoli rabe to boiling water and cook until tender, 3 to 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain and transfer to the bowl of a food processor along with, 2 cloves garlic and pine nuts. Season with salt and pepper and process pesto until smooth.
• With the machine running, slowly add 3/4 cup olive oil. Transfer pesto to a medium bowl and stir in Parmesan.
• Bring a large pot of salted water to a boil over high heat. Add pasta and cook, until al dente, according to package directions.
• Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Slice remaining 2 garlic cloves and add to skillet along with pepper flakes; cook, stirring, for 1 minute. Add calamari and olives; cook, stirring, for 30 seconds. Add wine and cook until almost evaporated.
• Drain pasta, reserving 1/2 cup cooking liquid; add pasta and reserved liquid to skillet. Add 1 cup pesto (reserving remaining pesto for another use) and toss until pasta is coated. Divide evenly between 4 bowls; serve immediately.

SPAGHETTI WITH BROCCOLI RABE AND GARLIC

Steps:

• Cook pasta according to package instructions. When pasta is 5 minutes from finished, add broccoli rabe to pot and continue to cook until pasta is al dente. Drain in a colander and transfer to a large serving bowl.
• Meanwhile, cook remaining ingredients in a small heavy skillet over moderate heat, stirring frequently, until garlic is pale golden, 3 to 4 minutes. Pour over pasta and toss to combine.

SPAGHETTINI WITH SHRIMP, ANAHEIM CHILES, AND ARUGULA

Steps:

• Bring 6 quarts of water to a boil and add about 2 tablespoons salt.
• In a 12-inch saute pan, saute the garlic in the olive oil over moderate heat until lightly brown, about 1 minute. Add the chiles and continue cooking about 30 seconds longer. Add the wine and butter and boil over high heat for 3 minutes. Add the shrimp stirring until just cooked, about 4 minutes. Season to taste with salt and remove from heat.
• Add the spaghettini to the boiling water and cook according to package instructions, until tender but still al dente. Drain the pasta and add the spaghettini to the saute pan with the shrimp. Place the saute pan back over medium heat. Stir gently until the spaghettini is coated with sauce, then toss in the arugula. Stir quickly to combine and arugula just wilted, about 30 seconds. Check the seasoning and transfer the pasta to a large serving bowl. Serve immediately.

LINGUINI WITH ROASTED BROCCOLI PESTO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
• Combine broccoli and pine nuts in a baking dish. Add Parmesan cheese, garlic, 3 tablespoons olive oil, and lemon-pepper seasoning; toss to coat.
• Bake in the preheated oven, removing every 5 minutes to stir, until broccoli is tender but still firm, 10 to 15 minutes.
• Drain pasta, reserving 1 to 2 tablespoons of the cooking liquid. Mix cooking liquid with soup base in a small bowl; set aside. Return pasta to the pot.
• Heat 1 teaspoon olive oil in a large skillet over high heat. Add tomatoes, red pepper flakes, and salt. Cook, stirring often until some of the liquid has reduced, 3 to 5 minutes. Reduce the heat to low and add broccoli mixture, 2 tablespoons olive oil, butter, and balsamic vinegar; stir to combine.
• Transfer the entire vegetable mixture to the pasta pot. Add bouillon water, stir thoroughly, and serve immediately.