Broccoli Rabe Pesto Pasta with Burrata
Broccoli Rabe Pesto Pasta with Burrata. Homemade broccoli rabe pesto topped with roasted broccoli rabe, walnuts, Parmesan, burrata, and lots of red pepper flakes. It’s creamy, it’s cheesy, it’s a little spicy, it’s a lot addicting. The key is the addition of the burrata…because honestly it just makes everything better. Happy first day of December guys !! Who’s ready for the holidays?!
Wednesday pasta? How could we say no? It is officially December which means indulging in allll the decadent and fancy foods because it’s the holidays. So let’s start December off right with a pasta dish. Because pasta is always good when your in the mood for some decadent food.
We love a good broccoli rabe pasta, and this one is broccoli rabe on broccoli rabe. There is homemade broccoli rabe pesto AND roasted broccoli rabe on top. Then there’s all that cheese, both parmesan and burrata. And finally topped with some walnuts and red pepper flakes. The creamy pesto, the cheesy toppings, the spicy chili flakes. It’s a combination that all broccoli rabe lovers would absolutely be addicted to. And for the those that aren’t as big of a broccoli rabe fan, this could definitely be a game changer for you.
Anyway, we are halfway through what feels like the longest work week of the year. But there’s this delicious pasta pick me up that we are having tonight. AND it’s December 1st, so it’s Christmas time !!! And I will definitely cheers to that !!
Ingredients
For the Pesto
1 bunch broccoli rabe trimmed
1/3 cup walnuts
1 garlic clove
1/3 cup olive oil
1/2 teaspoon red pepper flakes
1/3 cup pecorino romano cheese
salt and pepper
For the Pasta
1 pound linguine
1 bunch broccoli rabe
3 tablespoons olive oil
salt and red pepper flakes
2 tablespoons butter
1 teaspoon fresh thyme leaves
1/2 teaspoon lemon zest
1/2 cup walnuts
salt and pepper
8 ounces burrata
Directions
In a large pot of salted water, blanch the broccoli rabe. Drain and let cool. Squeeze out excess water and add to a food processor. Add the walnuts, garlic, olive oil, and red pepper flakes. Process until finely chopped. Add the pecorino cheese and pulse until incorporated. Season with salt and pepper. Scrape into a bowl and set aside.
Cook the pasta. While the pasta is cooking roast the broccoli rabe. On a parchment lined baking sheet toss the broccoli rabe with olive oil, salt, and red pepper flakes. Transfer to a 400 degree oven for 8 - 10 minutes.
Meanwhile in a small skillet, melt the butter. Add the thyme and lemon zest. Add the walnuts. Season with salt and pepper. Stir to coat with butter and cook for 5 minutes until toasted.
Drain the pasta, saving 1 cup of pasta water. Transfer to a serving bowl, add the pesto, and stir until combined. If the sauce it dry, add the pasta water a little at a time. Top with roasted broccoli rabe, walnuts, and burrata.
