Kosher salt and freshly ground black pepper
2 bunches broccoli rabe, tough stems and leaves discarded (about 8 ounces)
1/2 cup loosely packed fresh parsley leaves
1/4 cup toasted pine nuts, plus more for garnish
1 teaspoon lemon juice
2 cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1 pound penne pasta
4 tablespoons olive oil
12 ounces Italian sausage, casings removed
1 cup fresh breadcrumbs, made from a couple slices of stale bread
The pesto can be made a few hours in advance. Just cover with plastic wrap and pop it in the fridge until ready to use.
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