Orecchiette pasta with rapini pesto

Ingredients:

• 1 bunch broccoli raab, tough stems trimmed
• 0.5 cups roasted pistachios
• 3/4 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup semi-skimmed ricotta
• 220 gr. orecchiette pasta
• High-quality extra virgin olive oil, for serving (optional)

Preparation:

1. Bring a large saucepan of well-salted water to a boil. Prepare a bowl of well-salted ice water. Cook the rabe in the boiling water for 1-2 minutes, then immediately transfer to the salted ice water. This will prevent the greens from overcooking and will preserve their beautiful green color.
2. Make rapini pesto sauceDrain the rapini and squeeze out the greens; chop coarsely. Place the rapini in a food processor and process until a coarse paste forms. Add the pistachios and Parmesan and process until smooth. Taste and add more salt if needed. Add the ricotta and mix everything together. Taste again; it should be rich, slightly bitter, and still creamy.
3. Bring a large pot of well-salted water to a boil (if you're cooking the pasta immediately after making the pesto, simply use the water reserved from blanching the rapini). Cook the pasta for 1 minute less than the package directions.
4. While the pasta is cooking, transfer the pesto to a large skillet and add 1–1.5 cups of the pasta cooking water; place over medium-high heat. When the pasta is done, drain and transfer it to the skillet with the pesto. Stir vigorously and cook until the sauce is creamy and heated through, 1–2 minutes; season with salt to taste. Remove from the heat, add 1–2 tablespoons of olive oil, if desired, and toss thoroughly. Sprinkle with plenty of Parmesan cheese.