Parmesan makes the pasta! Whether it’s complementing radicchio’s bitter notes in this recipe or the finishing touch to a plate of buttered noodles, Parmesan’s rich, sweet, nutty flavor can make even the simplest of pasta dishes seem gourmet. Try your next dish of orecchiette with broccoli rabe pesto.
12 ounces orecchiette pasta
1 tablespoon butter
1 1/2 teaspoons olive oil
1 clove garlic, thinly sliced
6 ounces broccoli rabe, cut into ½-inch pieces (3 cups)
2 tablespoons water
6 ounces radicchio, cored, cut into 1-inch pieces (4 cups)
1/4 teaspoon salt
1/2 cup prepared basil pesto
1/2 cup shaved Parmesan cheese
- Cook pasta according to package directions.
- Meanwhile, heat butter and oil in a large skillet over medium heat. When foam subsides, add garlic; cook and stir until fragrant, 1 minute. Increase heat to medium-high. Add broccoli rabe and 2 tablespoons water. Cook, stirring occasionally, 2 to 3 minutes. Stir in radicchio; cook 1 minute longer. Turn off the heat. Season with salt and pepper.
- Reserve 1/4 cup of pasta water just before draining. Drain pasta; place in large bowl. Add pesto and reserved pasta water. Mix until pasta is thoroughly coated with pesto. Add warm radicchio mixture; toss gently until everything is well combined.
- Serve topped with Parmesan cheese.