All Photos © Christine Elise McCarthy 2013
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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
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.
Broccoli Rabe & Pistachio Pesto with Whole Wheat Pasta & Shirataki
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
If using shirataki, drain & rinse.
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.
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.
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.