Fresh Fusilli with Broccoli Rabe, Ricotta Salata, and Sweet Pea Pistou
Did you know you can eat the stalks, flowers, and leaves of broccoli rabe? Talk about a whole food! This cruciferous veg adds tons of nutrients to our Southern Italian–inspired pasta with sweet pea...
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Ingredients
- 1 or 2 cloves organic peeled fresh garlic
- 1 bunch organic broccoli rabe (about ¾ pound)
- 3 tablespoons Marcona almonds
- 1½ ounces ricotta salata
- 7 ounces fresh fusilli
- ½ ounce sun-dried tomato strips (not in oil)
- 1 cup vegetable broth
- Sunbasket sweet pea pistou (extra virgin olive oil - peas - spinach - Parmesan - garlic)
- ½ teaspoon Aleppo chile flakes (optional)
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