Heat oven to 375F.

• Prepare the rapini by removing the tough ends and old leaves. Cut into shorter lengths and wash several times.
• Bring water to boil in a medium pot, add the cleaned rapini, cook for 7 minutes. Drain and set aside.
• In a separate medium pot, bring water to a boil and add salt to taste.
• Add the potatoes.
• After 5 minutes, remove half of the potatoes and set aside.
• Cook the remainder of the potatoes until soft for mashing, about 15 minutes.
• Drain the potatoes, place in a bowl and roughly mash these cooked potatoes with a fork leaving them somewhat chunky then set aside.
• Heat 1 tbsp of olive oil in a medium saute pan over medium-high heat and add the diced onion. Cook for 3 minutes stirring often.
• Add the diced red pepper and continue to cook for another 2 minutes.
• Roughly chop the cooked rapini and add to the onion/pepper mix, lower the heat to medium.
• Add ½ tsp salt, ¼ tsp ground black pepper and ⅛ tsp chili flakes. Stir well and continue to cook for about 4 minutes to incorporate the seasonings.
• Add in the mashed potatoes, stirring over heat for another 3 minutes to combine.
• Lightly grease 3 X 1″ high by 4″ round ramekins with olive oil.
• Slice the reserved potatoes into ⅛” long slices. Line the ramekins, so that the slices touch each other and hang over the edge by about ¼”.
• Spread 2 tsp of pesto and a sprinkle of salt over the potatoes in each ramekin. 
• Fill with the rapini mixture.
• Place the filled ramekins on a baking sheet, place in heated oven and bake until the potato slice edges are browned.