Broccoli Rabe & Pistachio Pesto with Whole Wheat Pasta & Shirataki

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Ok – yeah.  This is the same broccoli rabe pesto from my Mashed Cauliflower with Broccoli Rabe Pesto, Seared Mushrooms & Vegan Gravy.  Same pics of that pesto, too.  Sometimes it gets overwhelming keeping this blog up.  Sometimes it gets expensive.  Sometimes, I make a large quantity of something & feel obligated to use it all.  This dish is the result of some leftover pesto and leftover spaghetti.  Originally, I made the whole wheat spaghetti (a full pound) with two bags of Shirataki Fettucine

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Adding the virtually guiltless shirataki to regular pasta stretches the dish out & reduces the calorie & carbohydrate consumed in a serving.   Originally, I had added olive oil, steamed cauliflower, lots of crushed red pepper & garlic to the noodles.  So – it was the remainder of those noodles to which I added the broccoli rabe & pistachio pesto.  The result was delicious.  This could be made with any kind of pasta, including a dish entirely comprised of shirataki.  Simple & easy.  The pesto should keep in the fridge for at least a week.  This pesto lends itself very well to the robust qualities of whole wheat pasta but regular pasta works well, too.

PRINT THIS RECIPE

Broccoli Rabe & Pistachio Pesto with Whole Wheat Pasta & Shirataki

INGREDIENTS

1 lb pasta – any variety you prefer – whole wheat or otherwise

2 bags Shirataki (optional)

1 head of broccoli rabe

1 cup pistachios (or other nut) – toasted

1 heaping cup grated Parmesan

4 garlic cloves

3/4 cup olive oil

S&P to taste

Shaved Parmesan for garnish

Fresh parsley for garnish

INSTRUCTIONS

If using shirataki, drain & rinse.

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Toast the pistachios in a dry pan, being careful not to burn them, until just fragrant.  Set aside.

Trim the rough stems from the broccoli rabe & immerse in boiling water for 3-5 minutes – until tender.  Drain & rinse in cold water.  Squeeze out all the excess fluid.

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In a food processor, pulse the cheese & garlic & nuts until they are a fine dice.  Then simply add the rest of the ingredients & pulse until pureed.  If it is too thick – add a small amount of water (or more olive oil).  Set aside.

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Cook your pasta according to package instructions.  Add shirataki (if using), in the last minute, just to heat through.

Drain pasta & toss with a portion (to taste – but likely not even half) of the pesto.

Garnish with cheese & parsley & fresh cracked pepper.

PRINT THIS RECIPE

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2 thoughts on “Broccoli Rabe & Pistachio Pesto with Whole Wheat Pasta & Shirataki

  1. Pingback: Lavash Wrap with Arugula, Avocado & Whipped Feta | Delightful-Delicious-Delovely

  2. Pingback: Asparagus & Basil Pesto and Parsley Cashew Pesto on either Pizza or Pasta | Delightful-Delicious-Delovely

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