Pasta with broccoli rabe pesto so good that it wins you over at the first bite. How good is broccoli rabe, a typical winter vegetable from Apulia. They are delicious with classic orecchiette, but also simply stewed, as a side dish, as a filling for fresh pasta or savory pies, and even great on pizza. Broccoli Rabe belongs to the same family as cabbages and has a slightly bitter taste. Like all cabbages, to which they belong, they contain many precious substances and nutrients for health such as vitamin A and C, potassium and iron, and lots of fiber, and they are so good! I recommend also reading the recipe for Pancotto with potatoes and broccoli rabe. Today I have cooked the broccoli rabe and then blended them with the addition of garlic, walnuts, grated parmesan, and extra virgin olive oil. A thick, fragrant Broccoli Rabe Cream with a beautiful bright green color that I then used to dress a delicious pasta dish. If you love broccoli rabe this is definitely a recipe not to be missed. Let’s run to the kitchen and prepare together the Pasta with broccoli rabe pesto
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 230.47 (Kcal)
- Carbohydrates 25.93 (g) of which sugars 0.60 (g)
- Proteins 7.93 (g)
- Fat 10.47 (g) of which saturated 2.27 (g)of which unsaturated 1.10 (g)
- Fibers 2.81 (g)
- Sodium 325.13 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta with broccoli rabe
- 11 oz pasta (your preferred type)
- 1.75 lbs broccoli rabe
- 1 clove garlic
- 1.75 oz grated parmesan
- 2 tbsp extra virgin olive oil
- 1 oz walnut kernels
- to taste salt
What you need to prepare Broccoli Rabe Pesto
- Hand Blender
How to prepare Pasta with broccoli rabe pesto
Clean the broccoli rabe by removing the larger and damaged leaves and the terminal parts. Wash them thoroughly under running water and let them drain. Boil the broccoli rabe in salted boiling water for about 10-12 minutes. When cooked, simply remove them with a skimmer so you can use the same water to cook the pasta later.
Set aside a few broccoli rabe tops to decorate the dishes later and transfer the rest into the cup of a hand blender or mixer. Add a garlic clove, grated parmesan, walnut kernels, and extra virgin olive oil.
Blend until you get a delicious and fragrant green cream of broccoli rabe. Cook the pasta, your preferred shape, whether long or short, I used square spaghetti, in the same water where you cooked the vegetables.
Drain the pasta al dente, keeping aside a little of the cooking water. Transfer the pasta to a bowl and add the broccoli rabe cream. Mix well, adding a few tablespoons of cooking water to make the dish creamier. Serve by decorating the dishes with the reserved broccoli rabe tops and some walnut kernels in small pieces.
See you tomorrow with a new recipe, a hug, Loredana
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You can prepare the broccoli rabe pesto in advance and store it in a container or jar in the fridge for 1-2 days, or you can also freeze it
If you prefer, you can replace the walnuts with 10.5 oz of almonds or hazelnuts
For a more intense flavor, you can add 2-3 anchovy fillets in oil and/or 2 spicy red peppers to the vegetables
Also read the recipe for my Penne al baffo super creamy and exquisite
