by Jen Langdon, 2018 CSA Member

We've promised more pesto recipes and here's our second--this one from our intrepid CSA Work Share members. This is a great example of both how quick and easy it is to whip up a meal of pesto-coated pasta and how much pesto recipes vary. Note the absence of nuts and that the traditional parmesan component isn't added until the finish.

This is green loveliness. Hearty enough as a main course, but flexible enough to work as a delightful side to pork loin or a steak grilled medium rare. Enjoy!

Ingredients

4 or 5 garlic scapes or two smashed garlic cloves
1 bunch basil, or a mix of basil and parsley
Good quality olive oil
1 lb pasta
1 bunch broccoli rabe
Shredded Parmesan (or another hard cheese) 

Serves 4 (more if served as a side dish)

Directions

In a food processor or blender, combine garlic, basil, a pinch of salt, and enough oil to allow the machine to process the greens into a fine paste. Set pesto aside.

Boil a large pot of water and cook pasta, adding broccoli rabe to the pot 3 or 4 minutes before pasta is done cooking. Drain, reserving a bit of the water.

Toss hot pasta and broccoli with the pesto, seasoning with salt and pepper to taste. Add a little of the reserved cooking water if needed to coat the pasta evenly.

Serve topped with a healthy helping of parmesan.