Name: Broccoli Rabe Pesto Pasta Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 heads broccoli rabe (about 1 pound each), tough stems removed, cut into 1-inch pieces; 2 garlic cloves, peeled; 1 lemon, juiced; 1/2 cup shelled walnuts (about 2 ounces); 1 cup freshly grated Parmesan (about 4 ounces), plus more for serving; Salt and pepper, to taste; 1/2 cup olive oil; 1 pound farfalle, or other short pasta

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Introduction

This Broccoli Rabe Pesto Pasta is a vibrant and flavorful dish that combines the slightly bitter greens with a rich, nutty pesto. It’s perfect for anyone looking to enjoy a fresh twist on traditional pesto pasta with an easy homemade sauce.

The image shows a white bowl filled with farfalle pasta mixed with a bright green pesto sauce. The pasta has a textured surface with visible ruffled edges, and it is coated evenly with the thick pesto. Mixed into the pasta are dark green spinach leaves, some wilted, adding a different texture and color layer. On top of the dish, there is a light sprinkling of finely grated white cheese and small black pepper specks, adding contrast to the green and beige colors. A silver fork rests on the white marbled surface to the left of the bowl, and to the right is a small white plate holding chunks of pale yellow cheese with some grated cheese around them. The scene is bright and softly lit, creating a fresh and appetizing look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Salt and pepper
2 heads broccoli rabe (about 1 pound each), tough stems removed, cut into 1-inch pieces

2 garlic cloves, peeled
1/2 cup shelled walnuts (about 2 ounces)

1 cup freshly grated Parmesan (about 4 ounces), plus more for serving
1 lemon, juiced

1/2 cup olive oil
1 pound farfalle, or other short pasta

Instructions

Step 1: Bring a large pot of salted water to a boil.

Step 2: Add the broccoli rabe and garlic cloves to the boiling water. Cook until the broccoli rabe turns a vibrant green color, about 60 to 90 seconds. Using tongs or a slotted spoon, remove the broccoli rabe and garlic and place them in a bowl. Rinse with cold water and strain. Set aside. Leave the water in the pot and turn off the heat.
Step 3: Add 1 cup of the broccoli rabe and all of the garlic to a food processor. Blend until finely chopped, scraping down the sides as needed, about 1 minute. Add the walnuts, ¾ cup of the Parmesan, half of the lemon juice, and a pinch of salt and pepper. Blend until a thick paste forms.
Step 4: With the food processor running on low, slowly drizzle in the olive oil until the mixture becomes silky and smooth, scraping down the sides as needed. Taste and adjust seasoning with salt and pepper, then set aside.

Step 5: Bring the pot of water back to a boil and cook the pasta until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
Step 6: Off the heat, return the pasta to the pot. Add the prepared pesto, the remaining broccoli rabe, the remaining lemon juice, and ¼ cup Parmesan. Add a splash of reserved pasta water and stir, adding more pasta water as needed to create a silky sauce that coats the pasta evenly.
Step 7: Taste and adjust seasoning with salt and pepper. Serve immediately with extra grated Parmesan on the side.

Tips & Variations

For a nuttier flavor, toast the walnuts lightly before blending them into the pesto.
Substitute walnuts with pine nuts or almonds if preferred.
Add a pinch of red pepper flakes to the pesto for a gentle heat.

Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.

Storage

Store leftover pasta and pesto separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of reserved pasta water or olive oil to loosen the sauce and keep the pasta moist.

How to Serve

A white bowl filled with farfalle pasta coated in creamy green pesto sauce, mixed with dark green spinach leaves, and lightly sprinkled with finely grated white cheese and small dots of black pepper on top; the pasta pieces have a slightly shiny texture and are arranged loosely, showing different shapes and folds with the sauce clinging to each. To the left of the bowl, a silver fork rests on a white marbled surface, and to the right, there is a small white plate with rough chunks of pale yellow cheese and scattered grated cheese. The whole scene is set on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli rabe instead of fresh?

While fresh broccoli rabe is preferred for its texture and flavor, you can use frozen. Thaw and drain well before blanching to avoid excess water diluting the pesto.

Is this pesto recipe suitable for vegan diets?

This recipe includes Parmesan cheese, which is not vegan. To make it vegan, substitute the Parmesan with a plant-based cheese alternative or nutritional yeast.