Linguine with Broccoli Rabe-Walnut Pesto
Linguine with Broccoli Rabe-Walnut Pesto is a vegetarian main course. This recipe serves 4. One portion of this dish contains about 17g of protein, 28g of fat, and a total of 584 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of broccoli rabe, olive oil, garlic clove, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.
Instructions
Spread the walnuts in a pie plate and toast for 8 minutes, until fragrant and lightly golden; let cool. Chop 2 tablespoons of the walnuts.
In a large pot of boiling salted water, cook the broccoli rabe until tender, about 3 minutes.
Drain and let cool under cold water. Squeeze out the excess water and coarsely chop the broccoli rabe.
In a food processor, mince the garlic.
Add the 1/3 cup of walnuts; pulse until coarsely chopped.
Add the broccoli rabe, olive oil and crushed red pepper and process until the broccoli rabe is very finely chopped.
Add the 1/3 cup of pecorino and pulse until just combined. Season with salt and pepper. Scrape the pesto into a large bowl.
In a large pot of boiling salted water, cook the linguine until al dente.
Drain, reserving 3/4 cup of the pasta cooking water.
Add the linguine to the pesto sauce, then stir in the reserved cooking water and toss until the pasta is well coated with the pesto sauce.
Sprinkle with the chopped walnuts and serve at once, passing more pecorino at the table.