Orecchiette is the most popular pasta in Apulia. Bitter greens are particularly associated with Roman and South Italian cuisine. Broccoli rabe was a favorite in ancient Rome and even makes an appearance in the 4th century cookbook, De re coquinaria (On Cooking), attributed to Apicius.

1 pound orecchiette
8 ounces broccoli rabe
2 cloves garlic
1 cup shelled pistachios
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon pepper
½ cup + 2 tablespoons olive oil
¼ cup grated Parmesan or Pecorino cheese
1 cup finely chopped fennel bulb
1 cup finely chopped onion
1 pound Italian sausage, casing removed
1 cup chicken stock

Toast the pistachios in a dry skillet over medium-high heat. Set aside.

Bring a small pot of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to an ice bath and let cool, about 3 minutes. Dry well.

Place the garlic, pistachios, lemon juice, salt and pepper in the bowl of a food processor and process until in very small pieces. Place the cooled and dry broccoli rabe and pulse a few times, then, with the machine running, gradually pour in ½ cup olive oil. Transfer to a small bowl, toss with the cheese, taste, adjust seasoning and set aside.

Heat the remaining oil in a large sauté pan on medium-low. Add fennel and onion, and cook until soft but not brown. Add sausage and cook, mashing it to a fine crumble, until light golden brown. Add chicken stock and cook until the stock has mostly evaporated. Set aside.

Bring the same pot of salted water back to a boil and cook the pasta until it is al dente. Drain, saving a cup of the cooking liquid. Toss the pasta with the pesto and the fennel/sausage mixture, adding a little pasta water it is too dry. Serve warm.

Serves 6