Broccoli Rabe and Pistachio Pesto Pasta

Broccoli Rabe and Pistachio Pesto Pasta

Indulge in the vibrant flavors of our Broccoli Rabe and Pistachio Pesto Pasta, a dish that marries the earthy bitterness of broccoli rabe with the rich, nutty essence of pistachios. This recipe offers a delightful twist on traditional pesto, providing a perfect blend of greens and nuts topped with the creamy delight of burrata cheese. Whether you’re aiming to impress at a dinner party or simply spice up your weekly pasta routine, this dish promises satisfaction in every bite.

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 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
• Microgreens (optional), for serving

Directions

1. Prepare the Broccoli Rabe: Bring a large pot of salted water to a boil. Blanch the broccoli rabe for 1 minute until bright green. Drain and transfer to an ice bath to stop the cooking process. Once cooled, drain and squeeze out excess water.
2. Make the Pesto: In a food processor, combine the blanched broccoli rabe, pistachios, garlic, Parmesan, Pecorino, and salt. Pulse until finely chopped. Add the pistachio oil and pulse to mix. Gradually drizzle in the olive oil while continuing to pulse, scraping down the sides as needed, until the mixture forms a thick, creamy paste.
3. Cook the Pasta: In the same large pot, boil the casarecce pasta in salted water until al dente, about 8-10 minutes. Reserve 1 cup of the pasta water before draining. Return the cooked pasta to the pot.
4. Combine and Serve: Add the pesto to the pasta and toss to coat evenly. If the pesto is too thick, thin it with the reserved pasta water. Serve the pasta in bowls, topped with torn burrata, a sprinkle of microgreens, and extra grated Pecorino cheese for an added touch of flavor.

Nutritional Information

• Prep Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes
• Calories: 450 kcal per serving
• Servings: 4

This Broccoli Rabe and Pistachio Pesto Pasta is not just a meal but a delightful experience, promising to bring a burst of flavor and texture to your palate. Perfect for any occasion, it’s sure to become a new favorite in your culinary repertoire. Enjoy the creamy goodness of burrata and the fresh, vibrant flavors of homemade pesto with every forkful!

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