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Broccoli Rabe and Pistachio Pesto Pasta with Burrata

Broccoli Rabe and Pistachio Pesto Pasta with Burrata

Name: Broccoli Rabe and Pistachio Pesto Pasta with Burrata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 (8-ounce) bunch broccoli rabe, trimmed to remove large stems (about 6 oz. trimmed); 1/3 cup (1.5-ounce) shelled pistachios, lightly toasted; 2 large garlic cloves; 1/4 cup (1/2-ounce) finely grated Saviola Imported Parmigiano Reggiano D.O.P. Wedge; 1/4 cup (1/2-ounce) finely grated Delallo Imported Italian Pecorino Romano, plus more for serving; 1 teaspoon flake sea salt; 1 teaspoon red wine vinegar; 1/2 teaspoon red pepper flakes; 1 tablespoon toasted pistachio oil; 1/2 cup DeLallo Private Reserve Extra Virgin Olive Oil; 1 (1-pound) package DeLallo Cavatappi Pasta; 8 ounces (2 balls) fresh buratta cheese, torn into bite sized pieces; Microgreens (such as micro broccolini), optional, for serving

Mix up your dinner game with this fast and flavorful pesto-coated casarecce pasta, Broccoli Rabe and Pistachio Pesto Pasta with Burrata! This unique twist on pesto is made with broccoli rabe and toasted pistachios and served with creamy chunks of fresh burrata cheese.

Image of Broccoli Rabe and Pistachio Pasta

Prep Time

10min
Cook Time

20min
Total Time

30min
Serving Size

4-6

Category Title Pasta
Cuisine Type Italian
Level Simple

Recipe BY: Lindsay Landis @loveandoliveoil

Ingredients

1 (8-ounce) bunch broccoli rabe, trimmed to remove large stems (about 6 oz. trimmed)
1/3 cup (1.5-ounce) shelled pistachios, lightly toasted
2 large garlic cloves
1/4 cup (1/2-ounce) finely grated Saviola Imported Parmigiano Reggiano D.O.P. Wedge
1/4 cup (1/2-ounce) finely grated Delallo Imported Italian Pecorino Romano, plus more for serving
1 teaspoon flake sea salt
1 teaspoon red wine vinegar
1/2 teaspoon red pepper flakes
1 tablespoon toasted pistachio oil
1/2 cup DeLallo Private Reserve Extra Virgin Olive Oil
1 (1-pound) package DeLallo Casarece Pasta
8 ounces (2 balls) fresh buratta cheese, torn into bite sized pieces
Microgreens (such as micro broccolini), optional, for serving

Directions

Bring a large pot of salted water to a boil. Blanch trimmed broccoli rabe for about 1 minute until bright green. Drain and transfer to an ice bath to stop the cooking. Drain well, squeezing out as much water as you can.
Place blanched broccoli rabe in the bowl of a food processor along with pistachios, garlic, parmesan and pecorino, salt, vinegar, red pepper flakes and pistachio oil. Pulse until finely chopped.
Drizzle in olive oil, a few tablespoons at a time, scraping down the sides of the food processor as you go. Add enough oil to form a thick but creamy paste (slightly thicker is preferable here, since you'll likely be thinning it out with pasta water). Taste and add additional salt and/or pepper flakes as desired.
Meanwhile, bring a fresh pot of salted water to a boil. Add casarecce pasta and cook according to package instructions until al dente. Set aside 1 cup of pasta water, then drain pasta well and return to empty saucepan. Add aside 1 cup of pasta water, then drain pasta well and return to empty saucepan. Add pesto and toss until evenly coated.
Divide among serving bowls. Top with a few chunks of fresh buratta, microgreens and additional grated cheese, as desired.

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