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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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