This has been a new trend in making this classic dish, came out great give it a try and completely vegan. Here’s how I do it:
Ingredients
I bunch broccoli rab stems trimmed off
3-4 cloves garlic chopped
1/2 tsp red chili flakes
2-3 tbs toasted pine nuts
1 bunch fresh basil
1/2 cup grated Parmesan cheese
10-12 black olives chopped I used kalamata
2-3 tbs evoo
In a large skillet add the broccoli and a little water and steam till softened drain water and set aside. Add the olive oil to the skillet heat to medium then add the garlic and chili flakes and simmer 2-3 mins then put the broccoli back in add salt and simmer for 5-8 mins stirring often. Remove half of the broccoli and place in a bowl, add a little extra olive oil, the pine nuts and fresh basil then pour into a blender or use an infusion blender to make a pesto that’s completely
smooth. Boil your orecchiette as per instructions and when cooked add to the skillet with chopped olives and the whole broccoli rab then add the broccoli pesto and a spoon of pasta water and stir till incorporated. Serve in bowls piping hot with a drizzle of extra virgin olive oil.
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