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Pasta With Creamy Walnut Sauce and Rapini (Broccoli Rabe)

 
Pasta With Creamy Walnut Sauce and Rapini (Broccoli Rabe)
108

.

Yield

6

servings

Prep

10

min

Cook

12

min

Ready

28

min

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1 clove garlic
cut in half, green shoot removed
¾ cup walnuts
shelled and toasted
1 tablespoon bread crumbs
cup ricotta cheese
2 tablespoons water
warm
4 tablespoons Parmesan cheese
1 ½ tablespoons olive oil, extra-virgin
1 x salt
to taste
*
1 bunch rapini (broccoli rabe)
stems trimmed, or broccoli, broken or cut into small florets
*
1 pound pasta
such as orecchiette, farfalle or other pasta
½ cup water
pasta cooking water, reserved, more as needed

Directions

Turn on a food processor fitted with the steel blade, and drop in the garlic.

When it is chopped and adhering to the sides of the bowl, turn off and scrape down the bowl.

Add the walnuts and bread crumbs, and process to a paste.

Add the ricotta, 2 tablespoons warm water and Parmesan.

Pulse until well blended.

Add the olive oils, and process until smooth and homogenous.

Season with salt. Transfer to a wide pasta bowl.

Bring a large pot of water to a boil. Fill a bowl with ice water.

When the water comes to a boil, salt generously and add the rapini (broccoli rabe).

Boil about 4 minutes, until tender but still bright.

Transfer to the ice water.

Drain and chop broccoli raab medium-fine (regular broccoli need not be chopped). Set aside.

Bring the water back to a boil and cook the pasta al dente, following the timing instructions on the package but checking a minute or two before the indicated cooking time.

Before draining the pasta, add ½ cup of the pasta cooking water to the ricotta mixture and stir until well blended.

The sauce should have a creamy consistency (add more of the pasta water if necessary).

Just before draining the pasta, add the broccoli rabe back into the pot with the pasta to heat, then drain.

Toss together with the sauce, and serve with shaved parmesan on top.

 

* not incl. in nutrient facts

Reviews

+7

over 6 years

Love the nutty and creamy sauce, and bitter green rapini gave the refreshing taste; we used low-fat sour cream we had instead of ricotta cheese, and it worked very well. We used spaghetti, and it also worked perfectly. Next time will try it with ricotta cheese, if you don't have rapini, just use broccoli, it is just as good as rapini!

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 43732% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 71mg 3%
Total Carbohydrate 20g 20%
Dietary Fiber 4g 14%
Sugars g
Protein 32g
Vitamin A 1% Vitamin C 1%
Calcium 8% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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