Broccoli Rabe and Spinach Pesto with Pan Seared Flounder

Our favorite local restaurant is Arturos. We go there at least once a week if not more. My daughter loves their mushroom and olive pizza; mushroom ravioli and the boar ragu. The food is delicious and best of all it’s a byo- and we sure do bring our own wine! Arturos has a tasting menu every Saturday which is very good but a little pricey. Usually on Fridays Dan, the owner has some of the components ready for the next day- and if you are lucky- you get to taste some of them.

We got lucky one Friday when it was not too crowded (which is a rare occurrence now) and Dan was there. We asked him if he had anything special for us to eat in addition to the menu items. He brought us a few delicious things, one of which was a pasta covered with broccoli rabe pesto. When I heard the description, I was immediately excited since broccoli rabe is one of my favorite vegetables- I love the bitter taste and the earthiness of it. Once I tasted the pasta, I was in heaven- it was out of this world. It had a delicate taste of the broccoli rabe with a dash of cheese and salt (I asked for the ingredients).

I knew I had to make this soon at home- and I did. I bought a fresh bunch of broccoli rabe and I also had some baby spinach at home. I decided to use both and experiment with a pesto similar to what I had at Arturos. I was going to serve with a whole-wheat pasta and some pan seared flounder. 

I processed the broccoli rabe and spinach leaves with olive oil and salt. I cooked it gently with some pine nuts and finished it off with a dusting of pecorino romano- okay it was more than a dusting- and it was unbelievably delicious. I simply pan seared the fish and the dinner was done. My husband and daughter loved it but couldn’t understand why I was so excited about it. I am not sure either- I guess great food made simple makes me really really happy! 

Pesto

• 2 cups broccoli rabe leaves only, roughly chopped
• 3 cups baby spinach, roughly chopped
• ¼ cup extra virgin olive oil
• 2 teaspoons salt

Pasta

• ½ pound whole-wheat pasta
• 1 tablespoon extra virgin olive oil
• ½ cup pine nuts
• ¼ cup pecorino romano, shredded
• Salt

Process the broccoli rabe and spinach leaves till smooth. While the processor is on, drizzle the olive oil into the pesto. Add the salt and keep aside.

In a wide frying pan, heat the olive oil. Add the pine nuts and sauté for 3-4 minutes on medium heat. Add the pesto and heat through for 5-6 minutes. In the meantime cook the pasta till al-dente. Add the cooked pasta to the pesto and mix well. Add the cheese and taste for seasonings.

Flounder

• 4 flounder fillets- 1 to 1½ pounds
• 2 tablespoons olive oil
• Salt
• Pepper

In a wide non-stick frying pan, heat 1 tablespoon olive oil. Add two fillets and sauté till golden brown, about 2-3 minutes on each side (depending on thickness). Season with salt and pepper. Repeat the process for the remaining two fillets. Serve with the pasta on the side.