Broccoli Rabe and Pistachio Pesto Pasta

Broccoli Rabe and Pistachio Pesto Pasta

Welcome to a fresh twist on a classic Italian dish! Today’s recipe features the vibrant flavors of broccoli rabe and pistachios, creating a pesto pasta that’s not only delicious but also visually appealing. This dish combines earthy greens, rich cheeses, and a hint of spice for a meal that’s perfect for any occasion. Here’s how to bring this delightful pasta to your table.

Ingredients:

• 1 8oz bunch broccoli rabe, trimmed (about 6oz trimmed)
• 1/3 cup (1.5oz) shelled pistachios, lightly toasted
• 2 large garlic cloves
• 1/4 cup (1/2oz) finely grated Parmesan cheese
• 1/4 cup (1/2oz) finely grated Pecorino cheese, plus more for serving
• 1 teaspoon flake sea salt
• 1 teaspoon red vinegar (optional, can be omitted for a less tangy flavor)
• 1/2 teaspoon red pepper flakes
• 1 tablespoon toasted pistachio oil
• 1/2 cup DeLallo Private Reserve Extra Virgin Olive Oil
• 1 (1lb) bag DeLallo Casarecce pasta
• 8 ounces (2 balls) fresh burrata cheese, torn into bite-sized pieces
• Micro greens (such as micro broccoli), optional, for serving

Directions:

1. Prepare the Broccoli Rabe: Bring a large pot of salted water to a boil. Blanch the broccoli rabe for about 1 minute until it turns bright green. Drain and transfer to an ice bath to stop the cooking process. Drain well again, squeezing out excess water.
2. Make the Pesto: In a food processor, combine the blanched broccoli rabe, toasted pistachios, garlic, both cheeses, sea salt, optional red vinegar, and red pepper flakes. Pulse until the mixture is finely chopped. Add the pistachio oil and pulse to combine. Gradually drizzle in the olive oil while processing, until a creamy pesto forms. Adjust the seasoning with extra salt and red pepper flakes if desired.
3. Cook the Pasta: Cook the casarecce pasta in a large pot of salted boiling water until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and return it to the pot.
4. Combine and Serve: Mix the pesto into the pasta, adding a little reserved pasta water to achieve the desired consistency. Serve the pasta in bowls, topped with torn burrata, a sprinkle of microgreens, and extra grated cheese for an added touch of luxury.

Nutritional Information:

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Calories: Approx 650 kcal per serving
• Servings: 4

This Broccoli Rabe and Pistachio Pesto Pasta is not just a feast for the taste buds but also a visual treat, making it perfect for a cozy family dinner or a special gathering with friends. Enjoy this lush, creamy pasta dish that’s sure to impress!

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