Description
This vibrant Broccoli Rabe Pesto Pasta combines the slightly bitter, earthy flavors of broccoli rabe with the rich creaminess of Parmesan and the nutty crunch of walnuts. Blended into a silky pesto and tossed with al dente farfalle, this dish offers a refreshing, zesty pasta experience enhanced by fresh lemon juice and olive oil. Perfect for a quick, healthy meal that showcases simple ingredients in a flavorful way.
Ingredients
Scale
Produce
- 2 heads broccoli rabe (about 1 pound each), tough stems removed, cut into 1-inch pieces
- 2 garlic cloves, peeled
- 1 lemon, juiced
Nuts & Dairy
- 1/2 cup shelled walnuts (about 2 ounces)
- 1 cup freshly grated Parmesan (about 4 ounces), plus more for serving
Pantry
- Salt and pepper, to taste
- 1/2 cup olive oil
- 1 pound farfalle, or other short pasta
Instructions
- Blanch broccoli rabe and garlic: Bring a large pot of salted water to a boil. Add the broccoli rabe and garlic cloves and cook until the broccoli rabe turns a vibrant green color, about 60 to 90 seconds. Use tongs or a slotted spoon to remove the broccoli rabe and garlic, place them in a bowl, rinse with cold water, and then strain. Set aside. Keep the water in the pot and turn off the heat.
- Prepare the broccoli rabe pesto: Add 1 cup of the blanched broccoli rabe and all the garlic to a food processor. Blend until finely chopped, about 1 minute, scraping down the sides as necessary. Add the walnuts, 3/4 cup of the Parmesan, half of the lemon juice, and a pinch each of salt and pepper. Blend until a thick paste forms. While the processor runs on low speed, slowly pour in the olive oil until the mixture becomes silky and smooth. Taste and adjust seasoning with salt and pepper. Set the pesto aside.
- Cook the pasta: Bring the same pot of water back to a boil and cook the pasta until al dente, according to package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Toss pasta with pesto and broccoli rabe: With the pot off the heat, add the cooked pasta, the prepared pesto, the remaining broccoli rabe, the remaining lemon juice, and 1/4 cup Parmesan. Add a splash of reserved pasta water and stir to combine. Add more pasta water as needed to create a silky sauce that coats the pasta evenly. Taste and adjust seasoning with salt and pepper.
- Serve: Serve the pasta immediately, garnished with additional grated Parmesan cheese on the side for extra flavor.
Notes
- Blanching the broccoli rabe briefly ensures it retains its vibrant green color and reduces bitterness.
- Reserved pasta water helps emulsify the pesto sauce for a creamy texture.
- You can substitute farfalle with other short pasta shapes like penne or fusilli.
- For a nuttier flavor, lightly toast the walnuts before blending.
- Adjust the amount of lemon juice according to personal taste for brightness.
- This dish is best enjoyed fresh but can be reheated gently with a splash of water or olive oil to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Blending and Boiling (Stovetop)
- Cuisine: Italian
Keywords: Broccoli rabe pesto, broccoli rabe pasta, walnut pesto, vegetarian pasta, Italian pesto pasta, farfalle recipe
