Walnut pesto and broccoli rabe pasta recipe for gourmet nights.
Walnut pesto is a quick and easy recipe, the only thing you have to to is blend the ingredients.
In this walnut pesto recipe I added a pinch of cinnamon, it’s perfect to compensate the bitter of walnuts!
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Did you know broccoli are actually flowers? They’re tiny, mini flowers from a plant called Brassica. This is why they’re the first 2015 guests in my Floralia kitchen.
I found broccolini (broccoli rabe), that are great for pasta recipes: small and tender leaves, they perfectly collect seasoning and enhance the dish!
walnut pesto and broccoli rabe pasta recipe
- 10 oz broccolini 300 gr
- 1,7 oz peeled walnuts 50 gr
- 0.7 oz black olives 20 gr
- 0.5 oz raisins 15 gr
- 2 teaspoons ground cinnamon
- 2 tablespoons extra-virgin olive oil
- 6-7 oz spaghetti 180-200 gr
Clean broccoli: remove the very large stems and coarsely cut the rest. Wash them and after the last rinse, pass them directly into a large pot, no rinse (this is the only water you need for a fast, healthy cooking that won’t compromise nutrients). Add a teaspoon of salt, cover and cook, over medium/low heat, 10-15 min.
Blend hazelnuts, olives, raisins and cinnamon. Add 1.5 tablespoons of olive oil and stir. Salt to taste (although taggiasche olives are very salty so they should have done a pretty good work, you decide, based on your tastes).
Cook the pasta. Heat 0.5 tablespoon of olive oil in a large frying pan, add broccoli, pasta and pesto. Sautee, on high heat, for a couple of minutes.
Enjoy your walnut pesto!