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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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