Spaghetti with Broccoli Rabe Cream and Walnuts

A creamy and nutritious pasta dish enriched with vibrant broccoli rabe and crunch from walnuts, topped with a sprinkle of grated cheese.

By @di.pazza

Original recipe source

Cook time: 25 minutes

Servings: 2

Ingredients

• 400 g broccoli rabe trimmed
• 0 water for blanching
• 0 ice for shocking
• 20 g walnuts
• 20 g grated vegetarian cheese
• 1 garlic clove minced
• 2 tablespoons extra virgin olive oil
• 0 salt
• 160 g spaghetti
• 20 g walnuts crushed
• 0 g grated vegetarian cheese
• 0 chili oil optional

Instructions

1. Prepare the broccoli rabe by trimming the stalks and separating the leaves and flower heads.
2. Blanch the broccoli rabe in boiling water for 3 minutes, then cool in ice water to preserve its green color.
3. Reserve a few of the broccoli rabe flower heads for garnish and blend the rest with walnuts, grated cheese, garlic, olive oil, and salt until smooth.
4. Cook the spaghetti according to package instructions and drain, reserving some cooking water.
5. Toss the drained spaghetti with the broccoli rabe cream, adding reserved pasta water as needed to achieve desired creaminess.
6. Plate the pasta, garnishing with reserved broccoli rabe flower heads, crushed walnuts, extra grated cheese, and a drizzle of chili oil if desired.