Torcetti with Broccoli Rabe Pesto and Fresh Mozzarella
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 1 pound torcetti pasta (or pasta of your choice)
- 6-8 ounces fresh mozzarella pearls (about ¾ cup)
- ½ pound broccoli rabe (thick stems removed)
- ½ cup pine nuts (toasted.)
- 2 cloves garlic (sliced)
- ½ teaspoon lemon zest
- ½ lemon (juiced)
- ½ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon crushed red pepper
- 5 tablespoons extra virgin olive oil
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Preparation
Step 1
Bring a pot of salted water to a boil.
Step 2
Meanwhile, prep your broccoli rabe. Separate the florets from the stems. (You can discard the stems, or save to use in stir-fries, frittatas, etc. if you like.) Place the florets in the boiling water and cook for 2 minutes until crisp-tender. Strain, and immediately plunge them into cold ice water to stop the cooking. Strain again, pat the florets dry with paper towels, and roughly chop.
Step 3
Time to toast your pine nuts! Heat a medium sauté pan over medium heat. When hot, add the pine nuts. Cook for 2-3 minutes, shaking the pan occasionally, until lightly browned.
Step 4
Add the broccoli rabe, toasted pine nuts, garlic, lemon zest, lemon juice, Parmesan, salt and crushed red pepper to the bowl of a food processor. Process until well incorporated. With the motor running, drizzle in the olive oil and continue to process until smooth.
Step 5
Bring a large pot of water to a boil. Add a good pinch of salt. When boiling, add the pasta and cook al dente according to the package directions. (Really try not to overcook your pasta, peeps.) Strain, reserving ½ cup of the pasta cooking water.
Step 6
Return the pasta to the pot and add the broccoli rabe pesto, along with a little pasta cooking water. Toss to coat. (The pasta water will loosen the pesto and help it coat the pasta. You’ll probably only need about ¼ cup tops, so add a little at a time until you reach the perfect consistency.) Add the mozzarella pearls and toss again.
Step 7
Divide the pasta among bowls and top with extra lemon zest and crushed red pepper if you like.
Step 8
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