Vibrant Broccoli Rabe & Pistachio Pesto Pasta Recipe

Nestled in the heart of rustic Italian cuisine, this broccoli rabe and pistachio pesto pasta blends earthy greens with nutty elegance.

The vibrant green sauce swirls with unexpected depth and complexity.

Pistachios lend a rich, buttery undertone that complements the slightly bitter broccoli rabe perfectly.

Bold flavors dance across your palate with each twirled forkful of pasta.

The recipe transforms simple ingredients into a sophisticated dinner that feels both comforting and refined.

Weeknight cooking reaches new heights with this stunning Mediterranean-inspired dish that promises to delight and surprise.

You’ll want to savor every single bite of this culinary adventure.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 660 kcal

Servings: 5

Broccoli Rabe Pesto Pasta Ingredients

• Casarecce Pasta: A twisted Italian pasta perfect for catching delicious sauce, choose high-quality bronze-cut pasta for better texture.

• Broccoli Rabe, Pistachios: Select vibrant green broccoli rabe with firm stems and deep color, choose raw pistachios with bright green hue for maximum freshness.

• Garlic Cloves: Select firm, plump garlic without sprouting for intense aromatic punch.
• Parmesan Cheese, Pecorino Cheese: Choose aged, high-quality cheeses with complex nutty undertones, look for authentic Italian varieties.

• Flake Sea Salt: Select pure, mineral-rich salt for clean seasoning.
• Pistachio Oil: Cold-pressed oil provides intense nutty essence.
• Extra Virgin Olive Oil: Choose first-press, fruity olive oil from reputable Mediterranean producers.

• Burrata Cheese: Select fresh, soft burrata with creamy center and delicate texture.
• Microgreens: Optional bright, peppery garnish that adds visual and flavor complexity.

Tools to Blend Pistachio Pesto

• Large Pot: Essential for boiling water and cooking pasta.
• Food Processor: Key tool for blending pesto ingredients into a smooth, creamy sauce.
• Colander: Perfect for draining broccoli rabe and pasta.
• Ice Bath Bowl: Helps quickly cool and stop cooking of blanched vegetables.
• Wooden Spoon: Great for stirring pasta and mixing pesto into noodles.
• Cheese Grater: Helpful for grating Pecorino and Parmesan cheese.
• Sharp Knife: Useful for chopping garlic and preparing ingredients.
• Measuring Cups: Handy for measuring pasta water and oils.

Cooking Steps for Pistachio Broccoli Pasta

• Broccoli Rabe Blanching

Drop the broccoli rabe into boiling salted water for a quick minute until it turns a vibrant green. Shock the greens in an ice bath to halt cooking, then drain and squeeze out excess moisture.

• Pesto Creation

Toss blanched broccoli rabe, crunchy pistachios, pungent garlic, and salty cheeses into a food processor. Pulse until everything looks finely chopped. Stream in rich pistachio and olive oils while blending until a smooth, creamy mixture forms.

• Pasta Preparation

Cook casarecce pasta in salted water until perfectly tender. Scoop out a cup of starchy cooking liquid before draining. Return the pasta to the pot.

• Final Assembly

Fold the emerald green pesto into the steaming pasta, ensuring every strand gets coated. If the sauce seems too thick, splash in some reserved pasta water. Finish by crowning each serving with torn creamy burrata, delicate microgreens, and a generous shower of Pecorino cheese for an extra flavor punch.

Tips to Adjust Texture & Flavor

• Pesto Power Boost: Swap traditional basil for broccoli rabe to create a robust, slightly bitter pesto that adds depth and nutrition to your pasta dish.
• Nutty Flavor Swap: Replace pistachios with almonds or pine nuts for a different nutty profile that complements the broccoli rabe's earthy taste.
• Cheese Flexibility: Mix up the cheese selection by using aged Asiago or Grana Padano instead of Pecorino for a unique flavor twist that keeps the recipe exciting.
• Protein Punch: Transform this vegetarian dish into a complete meal by adding grilled chicken, seared shrimp, or crispy pancetta for extra protein and texture.
• Texture Tricks: For a crunchy element, toast additional pistachios and sprinkle them on top just before serving to create a delightful contrast with the creamy pesto and soft pasta.

Serving Suggestions for Green Pesto Pasta

• Cozy Family Dinner: Gather around the table and enjoy this vibrant pasta dish that brings everyone together with its rich, nutty flavors and bright green hues.
• Elegant Appetizer Twist: Serve small portions as a sophisticated starter at your next dinner party, garnishing with extra pistachios and a delicate drizzle of pistachio oil.
• Wine Pairing Perfection: Complement the earthy broccoli rabe and creamy burrata with a crisp white wine like Pinot Grigio or a light Sauvignon Blanc that cuts through the richness.
• Leftover Magic: Transform remaining pasta into a delightful cold salad by chilling and adding fresh herbs, cherry tomatoes, and a splash of lemon juice for a refreshing lunch option.

Storage Advice for Pesto Noodle Leftovers

• Smart Storage Solutions: Transfer leftover pesto to an airtight glass container, covering the surface with a thin layer of olive oil to prevent browning. Refrigerate for up to 5 days, keeping flavors fresh and vibrant.
• Freezing Friendly Technique: Portion pesto into small ice cube trays for convenient single-serving future meals. Once frozen solid, transfer cubes to a freezer-safe bag, storing for maximum 3 months without losing quality.
• Pasta Prep Hack: Cook pasta slightly firmer than usual when planning to store, as reheated noodles will continue softening. Store cooked pasta separately from pesto to maintain optimal texture and prevent sogginess.
• Reheat Like a Pro: Gently warm refrigerated pasta by adding a splash of water or extra olive oil in a skillet, stirring carefully to restore creamy consistency and prevent drying out. Warm on low heat to preserve delicate flavors and prevent sauce separation.

Creamy Broccoli Rabe and Pistachio Pesto Pasta

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4.7 from 19 reviews

• Total Time: 30 minutes
• Yield: 5 1x

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Description

Homemade broccoli rabe and pistachio pesto pasta brings rustic Italian flavors to your kitchen. Regional ingredients combine with simple techniques for a memorable Mediterranean-inspired dish you can quickly master.

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Ingredients

Scale 1x2x3x

• 1 lb (454 g) DeLallo Casarecce pasta
• 8 oz (226 g) (about 6 oz trimmed) broccoli rabe, trimmed
• 8 oz (226 g) (2 balls) fresh burrata cheese, torn into bite-sized pieces
• ⅓ cup (1.5 oz or 43 g) pistachios, lightly toasted
• 2 large garlic cloves
• 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
• 1 tbsp toasted pistachio oil
• ½ cup extra virgin olive oil
• 1 tsp flake sea salt
• Microgreens (optional), for serving

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Instructions

1. Blanching Broccoli Rabe: Submerge the broccoli rabe in heavily salted boiling water, cooking until bright green. Immediately transfer to an ice bath to halt cooking, then drain and gently squeeze out excess moisture.
2. Crafting Pistachio Pesto: Combine blanched broccoli rabe, pistachios, garlic, Parmesan, Pecorino, and salt in a food processor. Pulse to create a rustic texture. Slowly incorporate pistachio and olive oils, blending until smooth and creamy.
3. Pasta Preparation and Integration: Cook casarecce pasta in salted water until al dente, reserving a cup of starchy cooking liquid. Toss the pasta with the vibrant pesto, using reserved water to adjust sauce consistency and ensure each pasta strand is luxuriously coated.
4. Final Presentation: Plate the pesto-dressed pasta, topping with torn burrata, delicate microgreens, and a generous sprinkle of Pecorino to create a visually stunning and flavor-packed dish.

Notes

• Blanch with Precision: Quickly boil broccoli rabe in salted water for 30-60 seconds to preserve its vibrant green color and prevent bitterness.
• Pulse for Texture: Use short, controlled pulses in the food processor to maintain a rustic, chunky pesto consistency that highlights ingredient integrity.
• Pasta Water Magic: Reserve starchy pasta water as a secret weapon to loosen and emulsify the pesto, creating a smooth, clingy sauce that perfectly coats each pasta strand.
• Finish with Flair: Top the dish with fresh burrata and microgreens just before serving to add creamy richness and a burst of fresh flavor that elevates the entire presentation.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 660
• Sugar: 2 g
• Sodium: 400 mg
• Fat: 50 g
• Saturated Fat: 10 g
• Unsaturated Fat: 40 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 4 g
• Protein: 18 g
• Cholesterol: 30 mg