Description
Imagine twirling your fork through strands of perfectly cooked Casarecce pasta, each bite wrapped in a creamy, nutty pesto made from fresh broccoli rabe and toasted pistachios, enhanced by the salty tang of Parmesan and Pecorino. This dish combines simple, high-quality ingredients for an irresistibly rich and savory meal that
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
Instructions
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. Drain and squeeze out excess water.
In a food processor, combine blanched broccoli rabe, pistachios, garlic, Parmesan, Pecorino, salt, and pistachio oil. Pulse until finely chopped.
Drizzle in olive oil gradually, scraping down the sides. Aim for a thick, creamy paste.
Boil pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain and return pasta to the pot.
Add pesto to pasta and toss. If needed, thin with reserved pasta water.
Serve in bowls topped with burrata, microgreens, and additional cheese.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450 kcal