Broccoli Rabe/Walnut Pesto and Linguine
- ⅓ cup and 2 Tbsp small walnut pieces
- ½ pound broccoli rabe , trimmed
- 1 clove garlic
- ¼ cup fresh basil leaves, chopped
- ⅓ cup plus 1 Tbsp. extra-virgin olive oil
- Pinch of crushed red pepper
- ⅓ cup vegan Parmesan cheese , plus more for serving
- Kosher salt and freshly ground pepper
- ¾ pound linguine
- Preheat oven to 350°. 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 and set aside.
- 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 or blender, mince the garlic. Add the ⅓ 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 ⅓ cup of vegan Parmesan and pulse just until combined.
- Season with salt and pepper to taste.
- Scrape the pesto into a large bowl.
- In a large pot of boiling salted water, cook the linguine until al dente. Drain, reserving ¾ 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 immediately, passing more of the vegan Parmesan at the table.
Category: Light Meals