Homemade Broccoli Rabe and Pistachio Pesto Pasta Recipe
Broccoli rabe and pistachio pesto pasta offers a flavorful twist on classic Italian cuisine. Follow this simple recipe today and turn an ordinary meal into a vibrant, flavorful feast.
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Cooking tools:
- Food processor
- Pot
- Mixing bowl
- Colander
- Measuring cup
- Spatula
- Serving bowl
- Stove
Ingredients
- 1 (1 lb) bag DeLallo Casarecce pasta
- 1 8 ounces (about 6 ounces trimmed) bunch broccoli rabe, trimmed
- 8 ounces (2 balls) fresh burrata cheese, torn into bite-sized pieces
- ⅓ cup (1.5 ounces) shelled pistachios, lightly toasted
- 2 large garlic cloves
- ¼ cup (½ ounce) finely grated Parmesan cheese
- ¼ cup (½ ounce) finely grated Pecorino cheese, plus more for serving
- 1 tablespoon toasted pistachio oil
- ½ cup DeLallo Private Reserve Extra Virgin Olive Oil
- 1 teaspoon flake sea salt
- Microgreens (optional), for serving
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