Orzo With Broccoli Rabe Pesto

• 1 box orzo, about 2 cups
• 1 bunch broccoli rabe, stems trimmed and cut into 1 inch pieces
• 1/2 cup parmesan, grated
• 1/4 cup hazelnuts, toasted
• 1/2 cup extra virgin olive oil
• 1 small onion or 1/2 large onion, chopped into medium dice
• 3 garlic cloves, minced

1. Cook the orzo in heavily salted water according to package instructions. Meanwhile, saute the broccoli rabe, onion, and garlic in a tablespoon of olive oil. Season with salt and pepper. Cook until the broccoli rabe is tender, but not falling apart.
2. Grind the hazelnuts in a food processor. Add the broccoli rabe mixture along with the olive oil, and blend until smooth. Add the parmesan and combine. Taste and adjust seasoning.
3. In a bowl, toss the cooked orzo and pesto. You can add some pasta cooking water if it's too thick. Serve with a drizzle of extra virgin olive oil.

orzo, broccoli rabe, parmesan, hazelnuts, extra virgin olive oil, onion, garlic

Taken from food52.com/recipes/29118-orzo-with-broccoli-rabe-pesto (may not work)