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
Instructions
Bring a large pot of salted water to a boil. Blanch broccoli rabe for about 1 minute until bright green. Drain and transfer to an ice bath. Drain well, squeezing out excess water.
In a food processor, combine broccoli rabe, pistachios, garlic, cheeses, salt, vinegar (if using), pepper flakes, and pistachio oil. Pulse until finely chopped.
Gradually drizzle in olive oil, scraping the sides of the processor, until a creamy paste forms. Adjust salt and pepper flakes to taste.
Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, drain, and return pasta to the pot. Mix in the pesto.
Serve in bowls topped with burrata, microgreens, and extra grated cheese.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 650 kcal