Ingredients
Salt
1 large bunch (about 3/4 lb.) broccoli rabe (rapini)
1 lb. orecchiette or other short-cut pasta
¼ cup toasted pistachios or toasted blanched hazelnuts
1 rounded tbsp. Calabrian chili paste, or 6 to 8 pickled hot cherry pepper rings and a splash of brine
2 cloves garlic, crushed
¾ cup grated Parmigiano-Reggiano
¾ cup grated Pecorino Romano
⅓ to 1/2 cup EVOO
Preparation
Step 1
Prepare a large bowl of ice water. Bring a pot with a few inches of salted water to a boil. Trim the broccoli rabe of any yellow leaves; cut off the tough ends from the stalks. Cook until crisp-tender, 3 to 4 minutes. Drain and transfer to the ice water to cool. Drain and pat dry. Chop into bite-size pieces.
Step 2
Meanwhile, bring a fresh pot of water to a boil for the pasta. Salt the water and add the pasta. Cook until 1 minute shy of the package directions.
Step 3
While the pasta cooks, place about two-thirds of the broccoli rabe in a food processor. (Reserve the prettier pieces and small florets to toss with the pasta.) Add the nuts, chili paste, and garlic. Pulse to get the pesto going. Add about 1/2 cup of each cheese. Pulse a few more times. With the machine running, gradually stream in the EVOO. Season the pesto with salt.
Step 4
One minute before draining the pasta, add the reserved broccoli rabe to the pot with the pasta to heat it through. Reserve 1 cup of the pasta cooking water. Drain the pasta and broccoli rabe; return to the pot. Add the pesto and cooking water. Toss until coated. Divide among 4 shallow bowls. Top with the remaining cheeses.
