Broccoli Rabe Portobello Pesto Pasta, particularly when made with farfalle, is a fun, simple, and visually appealing dish that beautifully combines different textures and flavors.
Farfalle, also known as “bow-tie pasta,” is not only fun to look at but also excellent for holding sauces. Its pinched middle and wing-like edges provide nooks and crannies that are perfect for catching and holding onto the pesto. The texture of cooked farfalle, ideally al dente, offers a satisfying bite that complements the other components of the dish.
The sauce is a unique twist on the traditional basil pesto. Broccoli rabe, also known as rapini, has a slightly bitter and nutty flavor, which is mellowed down when blanched and mixed into a pesto. Combined with garlic, toasted pine nuts, Parmesan cheese, and extra virgin olive oil, it creates a rich, complex sauce. The pesto not only adds a vibrant green color to the dish but also imparts a depth of flavor that contrasts nicely with the earthiness of the mushrooms.
Portobello mushrooms are known for their meaty texture and rich, earthy flavor. When sautéed, they develop a wonderful caramelization that adds both umami and a subtle smokiness to the dish. The mushrooms’ robust flavor and hearty texture stand up well to the strong taste of the broccoli rabe pesto, creating a balance in each bite.
When these elements are combined, each forkful offers a play of flavors and textures. The smooth, creamy pesto coats the al dente farfalle, while the mushrooms add a contrasting savory chewiness. The overall effect is a dish that is both comforting and sophisticated, suitable for a weeknight family dinner or a special occasion.
This dish can be garnished with additional grated Parmesan, red pepper flakes for a bit of heat, and fresh herbs like parsley or basil for a burst of freshness. It pairs well with a light, crisp white wine or even a light-bodied red wine, complementing the richness of the pesto and the earthiness of the mushrooms.
Broccoli Rabe Portobello Pesto Pasta
4
servings15
minutes30
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minutesFarfalle with Broccoli Rabe Pesto and Sautéed Portobello Mushrooms is a harmonious blend of al dente bow-tie pasta coated in a nutty, slightly bitter pesto, complemented by the rich, earthy flavors of caramelized mushrooms.
Ingredients
1 pound broccoli rabe, trimmed and washed
1 pound farfalle pasta
3 large portobello mushrooms, thinly sliced
5 cloves garlic (3 whole, 2 minced)
1/4 cup pine nuts, toasted
1 cup fresh basil leaves
1/2 cup parmesan cheese, grated
1 tablespoon lemon juice, freshly squeezed
3/4 cup extra virgin olive oil
salt and ground black pepper, to taste
1/2 cup reserved pasta water
Directions
- Make the Broccoli Rabe Pesto:
Blanch the broccoli rabe in boiling salted water for about 2 minutes, and then plunge into ice water to immediately stop the cooking process. Drain well.
Toast the pine nuts in a pan over medium-high heat. Be careful not to burn them.
In a blender, combine the broccoli rabe, pine nuts, basil, 3 garlic cloves, and Parmesan cheese until finely chopped. With the machine running, gradually add the extra virgin olive oil until the pesto is smooth. Add the lemon juice and blender some more. Season with salt and ground black pepper to taste. - Prepare the Pasta:
Cook the pasta in a large pot of boiling salted water as per the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water. - Sauté the Mushrooms:
Heat olive oil in a large skillet over medium heat. Add the sliced Portobello mushrooms and minced garlic, sautéing until the mushrooms are tender and browned. Season with salt and ground black pepper. - Combine Pasta, Pesto, and Portobello Mushrooms:
In a large bowl, mix the cooked pasta with the broccoli rabe pesto, adding the reserved pasta water if to loosen the sauce. Gently fold in the sauteed portobello mushrooms. - Serve:
Serve the pesto pasta topped with freshly grated Parmesan cheese. Garnish with fresh parsley or basil if you desire.
