Broccoli rabe pesto with whole wheat pasta and turkey sausage

Pesto is a blended seasoning that goes beautifully with warmer weather. Imagine having this healthy dish on a patio overlooking the Mediterranean.


  • 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 3/4 inch thick
  • 1 pound whole-wheat linguine


Bring a large pot of well-salted water to a boil. Blanch broccoli rabe until just tender, about 1 minute. Reserving cooking water, transfer broccoli to an ice-water bath until cool, then drain.

Pulse broccoli, pine nuts, and Parmesan in a food processor until coarsely chopped.

Drizzle in 1/3 cup oil and process until smooth. Season with salt and red-pepper flakes.

Heat remaining 1 tablespoon oil in a large pan over medium-high heat. Brown sausage, turning, until cooked through, 5 to 7 minutes.

Meanwhile, cook pasta in reserved water according to package instructions. Drain, reserving 1 1/2 cups cooking water.

Toss pasta, pesto, and sausage, gradually adding cooking water until you get a creamy consistency. Serve with Parmesan and a drizzle of oil.

Source: Martha Stewart