Homemade Broccoli Rabe and Pistachio Pesto Pasta Recipe

Broccoli rabe sends culinary excitement through passionate home cooks seeking vibrant, unexpected flavor combinations.

This robust green vegetable crafts traditional pesto with its slightly bitter, peppery undertones.

Pistachios add remarkable depth and nutty complexity to the classic sauce, creating a sophisticated twist on familiar recipes.

Mediterranean influences shine through this inventive dish that challenges ordinary pasta expectations.

Each ingredient plays a strategic role in developing incredible taste profiles that dance across your palate.

Rich green colors promise a visually stunning plate that matches its incredible flavor intensity.

You’ll want to gather fresh ingredients and embrace this delightful culinary adventure.

Broccoli Rabe and Pistachio Pesto Pasta That’s Bright and Earthy

• Transform Bitter Greens: Broccoli rabe's sharp, earthy flavor becomes smooth and delightful when blanched, creating a surprising and refined pesto base that elevates traditional green sauce.
• Quick Gourmet Preparation: This recipe delivers restaurant-quality results in under 30 minutes, making sophisticated Italian-inspired cooking accessible for home chefs with minimal cooking skills.
• Texture Paradise: Combining creamy burrata, crunchy pistachios, and silky pesto creates a multi-dimensional mouthfeel that keeps every bite interesting and satisfying for pasta lovers.
• Nutrient-Packed Comfort Meal: Loaded with vibrant greens, protein-rich nuts, and calcium-packed cheeses, this dish delivers deliciousness alongside serious nutritional benefits in one elegant plate.

Ingredients to Build Broccoli Rabe Pistachio Pesto Pasta

• DeLallo Casarecce Pasta: Classic Italian short pasta perfect for holding thick sauces.
• Burrata Cheese: Creamy, luxurious cheese that adds rich texture and delicate flavor.
• Parmesan Cheese, Pecorino Cheese: Sharp, salty cheeses that provide depth and umami.

• Broccoli Rabe: Slightly bitter green vegetable with robust flavor and nutritional benefits.
• Pistachios, Pistachio Oil: Nutty, toasted ingredients that create rich, complex base for pesto.
• Garlic Cloves: Pungent ingredient that adds sharp, aromatic note to sauce.

• Flake Sea Salt: Enhances overall flavor with clean, mineral-like taste.
• Extra Virgin Olive Oil: High-quality oil that helps blend and smooth out pesto ingredients.
• Microgreens (Optional): Fresh, delicate garnish that adds visual appeal and light peppery taste.

Steps to Toss and Coat Pasta in Herby, Nutty Green Sauce

Step 1: Prep the Broccoli Rabe

Fill a large pot with water and add salt. Bring to a rolling boil. Carefully drop broccoli rabe into the boiling water. Cook for 1 minute until it turns a bright, vivid green. Quickly transfer to a bowl filled with ice water to halt cooking. Once cooled, drain thoroughly and gently squeeze out excess water.

Step 2: Craft the Pesto Blend

• Blanched broccoli rabe
• Pistachios
• Garlic cloves
• Parmesan cheese
• Pecorino cheese
• Salt

Add all ingredients to a food processor. Pulse until finely chopped. Drizzle in pistachio oil and olive oil while continuing to pulse. Scrape down sides to ensure a smooth, creamy consistency.

Step 3: Cook the Pasta

Use the same pot from blanching. Fill with fresh water and salt. Bring to a boil. Add casarecce pasta and cook for 8-10 minutes until al dente. Before draining, carefully scoop out 1 cup of pasta water. Drain pasta and return to the pot.

Step 4: Combine and Elevate

Fold the vibrant pesto into the warm pasta. Toss gently to ensure even coating. If the sauce seems too thick, splash in reserved pasta water to create a silky texture. Transfer to serving bowls.

Step 5: Final Flourish

• Torn burrata cheese
• Sprinkle of fresh microgreens
• Extra grated Pecorino

Serve immediately while warm and enjoy the burst of flavors!

Tips for Balancing Bitterness and Crunch

• Blanch with Precision: Remove broccoli rabe from boiling water exactly after 1 minute to preserve its vibrant green color and prevent bitterness.
• Squeeze Strategically: After cooling in ice bath, thoroughly squeeze out excess water from broccoli rabe to ensure a smooth, concentrated pesto texture.
• Build Flavor Layers: Toast pistachios lightly before blending to enhance their nutty depth and release natural oils for a more complex taste profile.
• Adjust Consistency Carefully: Use reserved pasta water sparingly when thinning pesto, adding small amounts until you reach the perfect creamy coating for your pasta.
• Cheese Finishing Touch: Grate Pecorino fresh right before serving to maximize its sharp, salty flavor and create a luxurious final presentation.

Store and Reheat This Pasta Without Losing Texture

• Refrigerate: Store pesto pasta in an airtight container for up to 3 days. Cover the surface with plastic wrap to prevent browning.
• Reheat: Warm gently in a skillet over medium-low heat, adding a splash of reserved pasta water to restore creamy texture. Stir frequently to prevent sticking.
• Refresh: Sprinkle extra Pecorino cheese and microgreens before serving to revive the dish's vibrant flavors and visual appeal.

Pair With These Sides for a Full Pesto Pasta Meal

• Pair with Crisp White Wine: Reach for a bright, acidic Sauvignon Blanc or Pinot Grigio to cut through the rich, creamy pesto and complement the slightly bitter broccoli rabe.
• Match with Light Salad Starter: Toss a simple arugula salad with lemon vinaigrette to balance the pasta's intensity and provide a fresh, zesty contrast to the nutty pistachio pesto.
• Serve Alongside Crusty Bread: Grab a rustic sourdough or ciabatta to soak up the extra pesto and add a delightful textural crunch to the meal.
• Complete with Chilled Aperol Spritz: Enjoy a refreshing Italian-style cocktail that brings a citrusy, herbal note to cleanse the palate between bites of the rich, creamy pasta.

Creative Ways to Customize This Broccoli Pistachio Dish

• Green Broccoli Powerhouse: Replace half the pistachios with sunflower seeds for a more budget-friendly and nutty alternative that maintains the creamy texture.
• Mediterranean Fusion: Swap broccoli rabe with roasted red peppers and add some sun-dried tomatoes to create a vibrant southern European-inspired pesto with similar robust flavors.
• Vegan Champion: Substitute Parmesan and Pecorino with nutritional yeast and add extra toasted pine nuts for a plant-based version that delivers rich, complex taste without dairy.
• Protein Packed Remix: Incorporate cooked chicken or white beans directly into the pasta to transform the dish into a more substantial meal with added protein and texture.

Broccoli Rabe and Pistachio Pesto Pasta Recipe

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4.8 from 29 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Rustic Italian Broccoli Rabe and Pistachio Pesto Pasta blends robust green flavors with nutty undertones. Creamy sauce and tender pasta create a Mediterranean-inspired dish you’ll savor with Mediterranean comfort and zest.

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Ingredients

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Primary Ingredients:

• 1 (1 lb) bag DeLallo Casarecce pasta
• 1 8 ounces (about 6 ounces trimmed) bunch broccoli rabe, trimmed
• 8 ounces (2 balls) fresh burrata cheese, torn into bite-sized pieces

Nuts, Cheese, and Aromatics:

• ⅓ cup (1.5 ounces) shelled pistachios, lightly toasted
• 2 large garlic cloves
• ¼ cup (½ ounce) finely grated Parmesan cheese
• ¼ cup (½ ounce) finely grated Pecorino cheese, plus more for serving

Oils and Seasonings:

• 1 tablespoon toasted pistachio oil
• ½ cup DeLallo Private Reserve Extra Virgin Olive Oil
• 1 teaspoon flake sea salt
• Microgreens (optional), for serving

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Instructions

1. Immerse the broccoli rabe in a generously salted boiling water bath, allowing it to dance briefly until its vibrant green hue emerges. Swiftly transfer the greens to an ice-cold plunge, halting the cooking process. Gently squeeze out excess moisture, preparing the vegetable for its pesto transformation.
2. Assemble the food processor and introduce the blanched broccoli rabe, pistachios, aromatic garlic, aged Parmesan, sharp Pecorino, and a pinch of salt. Pulse the ingredients into a rustic, textured mixture. Drizzle in pistachio oil, followed by a steady stream of olive oil, blending until a luxurious, creamy consistency develops.
3. Return to the same pot, creating a bubbling saltwater environment for the casarecce pasta. Cook until the pasta reaches a perfect al dente texture, typically requiring 8-10 minutes. Before draining, carefully preserve a cup of the starchy cooking liquid.
4. Reunite the cooked pasta with the verdant pesto, gently coating each strand. Should the sauce appear too dense, introduce reserved pasta water to achieve a silky, clinging texture. Artfully plate the dish, crowning it with torn burrata, a delicate scatter of microgreens, and an elegant dusting of Pecorino to elevate the flavor profile.

Notes

• Dive into a vibrant, green-hued pasta adventure bursting with nutty pistachio and slightly bitter broccoli rabe flavors.
• Blanching transforms broccoli rabe’s intense bitterness into a more mellow, tender green that blends seamlessly into a creamy pesto.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 670
• Sugar: 2g
• Sodium: 450mg
• Fat: 46g
• Saturated Fat: 10g
• Unsaturated Fat: 36g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 4g
• Protein: 17g
• Cholesterol: 30mg