Zesty Broccoli Rabe Pesto Pasta Recipe for Dinner Magic

Green, leafy, and bursting with Mediterranean flair, this broccoli rabe pesto pasta delivers bold flavor in every twirling bite.

Bitter greens mingle with nutty parmesan and rich olive oil, creating a sauce that sings of rustic Italian traditions.

Tender pasta strands get coated in a vibrant emerald pesto that balances sharp and creamy notes perfectly.

Garlic and red pepper flakes add a gentle kick that warms the palate without overwhelming the delicate ingredients.

The recipe comes together quickly, making it an ideal weeknight dinner solution for anyone seeking something beyond ordinary pasta dishes.

Pine nuts provide a delightful crunch that complements the silky sauce and al dente noodles.

Dive into this luxurious yet simple meal that promises to transport you straight to a sun-drenched Italian kitchen.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Calories: 600 kcal

Servings: 5

Ingredients in Broccoli Rabe Pesto Pasta

• Pasta: Provides the hearty foundation for the dish, choose a shape that captures the pesto well like fusilli or penne.

• Broccoli Rabe, Pistachios: Creates a vibrant, slightly bitter green pesto with rich nutty undertones, select fresh broccoli rabe with crisp leaves and bright color.
• Pistachio Oil: Enhances the nutty depth, opt for cold-pressed oil for more intense flavor.

• Garlic, Cheese (Parmesan, Pecorino), Salt, Pepper Flakes: Builds complex savory layers, use fresh garlic and high-quality aged cheeses for maximum punch.
• Vinegar: Adds bright acidic balance, white wine or champagne vinegar works best.

• Olive Oil: Helps emulsify and smooth the pesto, choose extra virgin for best taste.
• Burrata: Provides luxurious creaminess, select fresh, soft cheese with a delicate exterior.
• Microgreens: Adds fresh, peppery garnish and visual appeal.

Tools for Pasta and Pesto Prep

• Large Pot: Essential for boiling water and cooking pasta perfectly.
• Food Processor: Crucial for blending pesto ingredients into a smooth, creamy sauce.
• Ice Bath: Quick method to stop cooking and preserve broccoli rabe's vibrant green color.
• Colander: Needed for draining pasta and broccoli rabe.
• Cutting Board: Used for preparing ingredients before processing.
• Sharp Knife: Helps chop garlic and prepare ingredients.
• Wooden Spoon: Great for mixing pasta with pesto in the pot.
• Serving Bowls: For presenting the final delicious dish.

Cooking Instructions for Rabe Pesto Pasta

• Water Preparation

Fill a large pot with water and add a generous pinch of salt. Heat until water reaches a rolling boil.

• Broccoli Rabe Transformation

Quickly dunk broccoli rabe into boiling water for one minute until its color becomes vibrant green. Immediately transfer to an ice bath to stop cooking. Gently squeeze out excess moisture.

• Pesto Creation

Combine broccoli rabe, nutty pistachios, sharp garlic, rich cheeses, and zesty pepper flakes in a food processor. Pulse ingredients until they form a coarse mixture. Slowly stream olive oil while blending until a smooth, creamy consistency develops.

• Pasta Fusion

Cook pasta in salted water until perfectly tender. Save a cup of starchy cooking water before draining. Return pasta to pot and fold in the verdant pesto, using reserved water to help blend if needed.

• Final Touches

Plate the pasta in rustic bowls. Crown each serving with creamy burrata, delicate microgreens, and a sprinkle of extra grated cheese for a luxurious finish.

Tips to Adjust the Bitterness and Oil

• Replace pistachios with almonds, walnuts, or pine nuts for a different flavor profile and crunch.
• Add more red pepper flakes or include fresh chili peppers to increase the heat and complexity of the pesto.
• Incorporate grilled chicken, shrimp, or crispy pancetta to transform this vegetarian dish into a heartier meal.
• Experiment with different hard cheeses like pecorino romano or aged asiago instead of the traditional parmesan for unique taste variations.

How to Serve Broccoli Pesto Pasta Right

• Rustic Italian Dinner Night: Create a cozy Mediterranean-inspired dinner setting with candlelight and rustic ceramic plates that complement the vibrant green pesto pasta.
• Wine Pairing Perfection: Serve alongside a crisp white wine like pinot grigio or sauvignon blanc to enhance the nutty pistachio and peppery broccoli rabe flavors.
• Protein Power-Up: Add grilled chicken, seared shrimp, or crispy pancetta on top for extra protein and a delightful textural contrast to the creamy pesto pasta.
• Seasonal Side Kick: Pair with a simple mixed green salad dressed with lemon vinaigrette to balance the rich, herbaceous notes of the broccoli rabe pesto.

Leftover Storage Plan for Broccoli Pasta

• Fridge Fresh Approach: Store homemade pesto in an airtight container for up to 5 days, maintaining its vibrant green color and robust flavor by covering the surface with a thin layer of olive oil.
• Smart Batch Strategy: Prepare larger quantities of pesto and freeze in small silicone ice cube trays for easy portioning, allowing quick weeknight meal transformations without waste.
• Ingredient Intelligence: Keep uncooked broccoli rabe refrigerated in a damp paper towel inside a perforated plastic bag, which helps maintain crispness and prevents wilting for approximately 3-4 days.
• Pasta Preservation Trick: Cooked pasta with pesto stays delicious when refrigerated for 2-3 days; gently reheat with a splash of reserved pasta water to restore creamy texture and prevent dryness.

Vibrant Broccoli Rabe Pesto Pasta Recipe

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4.6 from 12 reviews

• Total Time: 35 minutes
• Yield: 5 1x

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Description

Rich Sicilian broccoli rabe pesto pasta blends bitter greens with creamy pasta for a Mediterranean-inspired dish. Garlic, pecorino, and pine nuts elevate this simple yet sophisticated recipe you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 1 bunch (8 oz or 226 g) broccoli rabe, trimmed (about 6 oz or 170 g)
• 8 oz (226 g) (2 balls) fresh burrata cheese, torn into bite-sized pieces
• ¼ cup (½ oz or 14 g) finely grated Parmesan cheese
• ¼ cup (½ oz or 14 g) finely grated Pecorino cheese, plus more for serving
• ⅓ cup (1.5 oz or 43 g) shelled pistachios, lightly toasted
• 2 large garlic cloves
• 1 (1 lb or 454 g) bag DeLallo Casarecce pasta
• ½ cup (118 ml) DeLallo Private Reserve Extra Virgin Olive Oil
• 1 tbsp toasted pistachio oil
• 1 tsp flake sea salt
• ½ tsp red pepper flakes
• 1 tsp red vinegar (optional, can be omitted for a less tangy flavor)
• Micro greens (such as micro broccoli), optional, for serving

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Instructions

1. Blanch Preparation: Boil salted water and quickly submerge broccoli rabe until bright green. Immediately transfer to ice bath to stop cooking, then drain and gently squeeze excess water.
2. Pesto Creation: Combine broccoli rabe, pistachios, garlic, cheeses, salt, vinegar, pepper flakes, and pistachio oil in food processor. Pulse until achieving a coarse, rustic texture.
3. Emulsification: Gradually stream olive oil while continuing to pulse, scraping processor sides. Blend until mixture develops a smooth, creamy consistency. Adjust seasoning with additional salt and pepper flakes to taste.
4. Pasta Finishing: Cook pasta in heavily salted water until al dente. Reserve one cup of starchy cooking liquid before draining. Return pasta to pot and incorporate freshly crafted pesto, using reserved liquid to reach desired sauce consistency.
5. Elegant Presentation: Transfer pasta to serving bowls. Garnish with luxurious burrata, delicate microgreens, and a generous sprinkle of grated cheese to elevate flavor profile and visual appeal.

Notes

• Blanch Strategically: Quickly cook broccoli rabe to preserve its vibrant green color and prevent bitterness, ensuring a crisp texture and bright flavor profile.
• Processor Precision: Pulse ingredients gradually to maintain a coarse texture, allowing each component to remain distinct while creating a harmonious blend.
• Liquid Magic: Reserve pasta water before draining – this starchy liquid helps emulsify the pesto and creates a silky, clingy sauce that perfectly coats each pasta strand.
• Finishing Finesse: Top with burrata and microgreens just before serving to add luxurious creaminess and fresh, herbaceous notes that elevate the entire dish.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 600
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 46 g
• Saturated Fat: 10 g
• Unsaturated Fat: 36 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 5 g
• Protein: 18 g
• Cholesterol: 30 mg