Place a large pot with water on high heat and bring to the boil. Add the Orecchiette pasta, broccoli rabe and a pinch of salt to the boiling water and cook until the pasta is ‘al dente’ – refer to the cooking time specified in pasta packet instructions.
Meanwhile, place half of the olive oil in a non-stick frying pan over medium heat. Add the garlic, chilli and pancetta. Cook, stirring occasionally until the pancetta is crisp (approximately 5 minutes), then add the pesto.
Drain the pasta with broccoli rabe, reserving 2 tablespoons (40ml) of the pasta cooking liquid. Add the drained pasta, broccoli rabe and reserved cooking water to the frying pan and toss well over the heat for 1 minute to soak up lovely flavour, then remove from the heat. Add the remaining olive oil and parsley to the frying pan. Toss to combine.
Divide the Orecchiette pasta with ‘cime di rapa’ (broccoli rabe) and pancetta among serving bowls. Top with grated Pecorino cheese– Buon appetito.
400g Orecchiette pasta|4 tablespoons (80ml) extra virgin olive oil|1 garlic clove, crushed|1 small red chilli, chopped|100 g pancetta, cut into thin strips|1 tablespoon canned pesto|1 heaped tablespoon flat-leaf parsley, finely chopped|Pecorino cheese, finely grated to serve|Sea salt, freshly ground black pepper|1 bunch broccoli rabe, roughly chopped