Line two large sheet pans with foil and divide the broccoli rabe between the two pans with the stems facing out.
Drizzle both pans with the oil and a good pinch each of salt and red pepper flakes.
Roast until fork-tender and leaves are slightly charred, 10-12 minutes. Halfway through roasting, toss the broccoli rabe and rotate the pans.
During roasting, combine the creamy garlic sauce and the basil pesto in a small bowl and set aside until needed.
When the broccoli rabe is ready, combine onto one sheet pan, drizzle with the garlic/pesto mixture and toss to coat. Transfer to a serving platter and garnish with grated parmesan. Serve hot or room temp.
Chef’s Tips
Broccoli rabe, also known as rapini, is not broccolini, though that would work in this recipe as well. Broccoli rabe is closely related to the turnip and has delicious bitter stems, leaves and broccoli-like buds. The whole piece is edible, easy to cook, and frequently sautéed, braised and roasted in Italian dishes. Flavors like basil pesto, garlic and lemon work extremely well.
This technique also works well with other green vegetables like broccoli, asparagus and green beans or even fat spring onions.
