Quick & Tasty Broccoli Rabe Pesto Pasta Recipe for Dinner Magic

Green, bitter, and wildly nutritious, broccoli rabe pesto pasta revolutionizes humble ingredients into a culinary revelation that dances between rustic charm and sophisticated flavor.

The robust vegetable brings intense, slightly peppery notes that elevate a classic sauce into something extraordinary.

Mediterranean cuisine celebrates these vibrant greens with passionate creativity, blending traditional techniques and innovative approaches.

Each twirled forkful carries complex layers of earthy depth and bright herbaceous undertones.

Nutritionists praise this ingredient for its remarkable health benefits, packed with vitamins and minerals that nourish from within.

Professional chefs appreciate its versatility, turning simple ingredients into memorable dining experiences.

Home cooks can easily master this simple yet impressive dish that surprises and delights dinner companions.

Broccoli Rabe Pesto Pasta That’s Bold and Bright

• Revolutionize Your Pesto: This unique broccoli rabe pesto breaks traditional basil boundaries, offering a bold, unexpected twist that transforms ordinary pasta into a gourmet experience.
• Quick Weeknight Culinary Magic: Prepare an impressive meal in under 30 minutes, with simple techniques like blanching and food processor blending that make restaurant-quality cooking accessible to home chefs.
• Nutrient-Packed Flavor Explosion: Combine the peppery bite of broccoli rabe with creamy burrata and crunchy pistachios, creating a dish that delivers intense nutrition and multilayered textures in every single bite.
• Customizable Comfort Food: Easily adapt the recipe by adjusting spice levels, swapping cheeses, or adding protein, making this pasta a versatile canvas for personal culinary creativity.

Ingredients for Broccoli Rabe Pesto Pasta

Main Ingredients:

• Pasta, Broccoli Rabe: Pasta provides the base of the dish, while broccoli rabe offers a slightly bitter, nutty green vegetable with robust flavor and vibrant color.

• Pistachios, Burrata: Pistachios add richness and nutty crunch to the pesto, while burrata provides a creamy, luxurious cheese topping with soft, milky texture.

• Garlic, Cheeses (Parmesan, Pecorino), Olive Oil: Garlic brings sharp, aromatic depth to the pesto; Parmesan and Pecorino offer salty, umami complexity; olive oil creates smooth, silky consistency.
• Salt, Red Pepper Flakes, Black Pepper: Salt amplifies overall flavor; red pepper flakes add gentle heat; black pepper provides subtle spicy undertone.
• White Vinegar, Pistachio Oil: Vinegar brightens the pesto's flavor profile; pistachio oil intensifies the nutty essence of the dish.

• Microgreens, Extra Grated Cheese: Microgreens provide fresh, delicate visual and flavor contrast; extra grated cheese boosts the savory depth.

How to Cook Broccoli Rabe Pasta Perfectly

Step 1: Prepare Boiling Water

Fill a large pot with water and add salt. Bring to a rolling boil over high heat.

Step 2: Blanch Broccoli Rabe

Carefully drop broccoli rabe into boiling water for about 1 minute until it turns bright green. Quickly remove and plunge into an ice bath to stop cooking. Drain thoroughly, gently squeezing out excess water.

Step 3: Create Pesto Base

• Blanched broccoli rabe
• Pistachios
• Garlic cloves
• Cheeses (mix of hard and soft)
• Salt
• White wine vinegar
• Red pepper flakes
• Pistachio oil

Step 4: Blend Pesto

Place all pesto ingredients in a food processor. Pulse repeatedly until ingredients are finely chopped and begin to combine.

Step 5: Develop Creamy Texture

Slowly drizzle olive oil into the processor while running. Scrape down sides occasionally. Continue blending until a smooth, creamy paste forms. Taste and adjust seasoning with additional salt or pepper flakes as needed.

Step 6: Cook Pasta

Bring a fresh pot of salted water to boil. Add pasta and cook until al dente. Reserve 1 cup of pasta water before draining.

Step 7: Combine Pasta and Pesto

Return drained pasta to the pot. Fold in the prepared pesto, using reserved pasta water to help create a silky sauce if needed.

Step 8: Plate and Garnish

• Fresh burrata
• Delicate microgreens
• Extra grated cheese

Serve immediately while warm and enjoy the vibrant, nutty flavors.

Tips for Better Broccoli Rabe Pasta Flavor

• Blanch Perfectly: Quickly cook broccoli rabe for exactly 1 minute to maintain its vibrant green color and prevent bitterness.
• Squeeze Thoroughly: Press out excess water from blanched broccoli rabe to ensure a smooth, concentrated pesto texture.
• Oil Balance: Drizzle olive oil slowly while processing to create a creamy, well-emulsified pesto with rich consistency.
• Pasta Water Magic: Save pasta water to help sauce cling better and create a silkier coating on the noodles.
• Cheese Upgrade: Use freshly grated cheese for maximum flavor and sprinkle extra on top for a luxurious finish.

How to Store and Reheat Pesto Pasta Right

• Refrigeration: Transfer leftover pesto pasta to an airtight container and store in the refrigerator for up to 3 days. Seal tightly to prevent oxidation and maintain freshness.
• Reheating: Warm gently in a skillet over medium-low heat, adding a splash of pasta water or olive oil to restore moisture and prevent drying. Stir occasionally to distribute heat evenly.
• Freezing: For longer storage, freeze pesto pasta in freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator before reheating to preserve texture and flavor.

What Pairs with Broccoli Rabe Pasta

• Bright Wine Companion: Pair this vibrant broccoli rabe pesto pasta with a crisp, zesty white wine like Vermentino or Pinot Grigio to complement the herbaceous and slightly bitter notes of the dish.
• Cheese Elevation Strategy: Enhance the creamy burrata topping by adding a side of aged pecorino or parmesan crisps, which will provide a delightful textural contrast and amplify the cheesy undertones.
• Fresh Herbal Sidekick: Serve a light arugula salad with lemon vinaigrette alongside the pasta to cut through the richness and provide a peppery, refreshing counterpoint to the dense pesto.
• Nutty Crunch Booster: Sprinkle extra toasted pistachios over the dish to intensify the nutty flavor profile and add a satisfying crunch that echoes the pesto's base ingredients.

Flavorful Broccoli Rabe Pasta Variations

• Nutty Green Power: Swap pistachios with toasted almonds or walnuts for a different flavor profile, adding depth and crunch to the creamy pesto.
• Mediterranean Fusion: Replace half the broccoli rabe with fresh basil and add sun-dried tomatoes for a sun-kissed, tangy Mediterranean-inspired version.
• Spicy Herbaceous Blend: Incorporate fresh mint and increase red pepper flakes for a zesty, herbaceous kick that elevates the traditional pesto's complexity.
• Vegan Protein Boost: Use nutritional yeast instead of cheese, add roasted pumpkin seeds, and swap burrata with crispy pan-seared tofu cubes for a plant-based protein-rich alternative.

Broccoli Rabe Pesto Pasta Recipe

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4.6 from 25 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Rustic Italian Broccoli Rabe Pesto Pasta delivers a bold, earthy flavor profile with crisp greens and nutty parmesan. Silky noodles intertwine with peppery broccoli rabe, creating a simple yet sophisticated Mediterranean-inspired dish you’ll savor with each delicious bite.

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Ingredients

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Vegetables:

• 1 8 ounces (226 grams) bunch broccoli rabe, trimmed (about 6 ounces or 170 grams trimmed)
• Micro greens (such as micro broccoli), optional, for serving

Proteins and Cheeses:

• 2 large garlic cloves
• ¼ cup (½ ounces or 14 grams) finely grated Parmesan cheese
• ¼ cup (½ ounces or 14 grams) finely grated Pecorino cheese, plus more for serving
• 8 ounces (226 grams) (2 balls) fresh burrata cheese, torn into bite-sized pieces
• ⅓ cup (1.5 ounces or 43 grams) shelled pistachios, lightly toasted

Oils, Seasonings, and Pasta:

• 1 tablespoon toasted pistachio oil
• ½ cup (118 milliliters) DeLallo Private Reserve Extra Virgin Olive Oil
• 1 teaspoon flake sea salt
• 1 teaspoon red vinegar (optional, can be omitted for a less tangy flavor)
• ½ teaspoon red pepper flakes
• 1 (1 pound or 454 grams) bag DeLallo Casarecce pasta

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Instructions

1. Fill a generously sized pot with water, season with salt, and bring to a rolling boil. Submerge broccoli rabe briefly until vibrant emerald, then rapidly cool in an ice bath to halt cooking. Thoroughly drain and gently squeeze out residual moisture.
2. Transfer broccoli rabe to a food processor. Add pistachios, garlic, cheeses, salt, vinegar, pepper flakes, and pistachio oil. Pulse ingredients until they form a coarse, textured mixture.
3. Stream olive oil into the processor while continuing to pulse, carefully scraping down the sides. Continue blending until the mixture transforms into a smooth, velvety emulsion. Taste and fine-tune seasoning with additional salt and pepper flakes as desired.
4. Cook pasta in heavily salted water until perfectly tender yet firm. Before draining, carefully extract one cup of starchy cooking liquid. Return pasta to the pot and fold in the freshly prepared pesto, using reserved pasta water to achieve desired consistency.
5. Plate the pasta in elegant bowls. Crown each serving with luxurious burrata, delicate microgreens, and a generous dusting of grated cheese for a final flourish of flavor and texture.

Notes

• Blanching broccoli rabe quickly preserves its vibrant green color and reduces bitterness, creating a more mellow flavor profile for the pesto.
• Toasting pistachios beforehand intensifies their nutty essence and adds depth to the sauce, elevating the overall taste experience.
• Reserve pasta water as a secret weapon to help emulsify the pesto, creating a silky smooth texture that clings perfectly to every pasta strand.
• Choose a short pasta like orecchiette or penne to capture the chunky pesto in its nooks and crannies, ensuring maximum flavor in each bite.
• Finishing the dish with creamy burrata and delicate microgreens introduces luxurious texture and fresh brightness that contrasts beautifully with the robust pesto.
• Experiment with different hard cheeses like pecorino or aged parmesan to customize the pesto’s sharpness and saltiness to your personal taste preferences.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 610
• Sugar: 2g
• Sodium: 300mg
• Fat: 52g
• Saturated Fat: 8g
• Unsaturated Fat: 44g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 30mg