Broccoli Rabe Pesto Pasta with Buttery Walnuts & Burrata
Broccoli Rabe Pesto Pasta with Buttery Walnuts & Burrata. I am getting major spring time vibes from this simple yet vibrant dish. Linguine coated in a walnut broccoli rabe pesto then topped with crunchy roasted broccoli rabe, buttery and herby toasted walnuts, and creamy burrata. It’s packed with colors and flavors and it’s so delicious. And spring time is around the corner and I’m definitely exited about that !!
I am way too too excited for spring well even summer to be honest, but I think i’m getting ahead of myself. Anyway this dish totally has me in that springy mindset. I mean who else is tired of going out wearing heavy coats and freezing?!
With this dish I am totally thinking light, colorful, vibrant spring time dinner. It’s loaded with broccoli rabe because not only is it a homemade broccoli rabe pesto, but we went all out with the broccoli rabe and roasted some extra to put on top. Then of course there’s the creamy burrata which we all know is always a good idea. Finally, my favorite part of this dish…the toasty, buttery, herby, zesty walnuts. I guess by that description you guys can tell they are packed with flavors. But buttery fried walnuts?! I mean can you really go wrong with that?!
Anyway, it might not be spring time juuuust yet, but it’s definitely on it’s way. And today was one of the nicer days we’ve had here in a while. So, a spring inspired dish for dinner it was !! Happy spring….almost. ;)
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.
