One of the easiest types of Italian pasta is pasta in sauce. pesto. Instead of using traditional basil, cook Italian cabbage pesto – rapini, also popular in healthy eating. Her bitter, piquant the taste will give the sauce originality. To soften the bitterness blanch the rapini and mix it with ricotta, parmesan and Pistachios, chopped to a paste. Ready pesto you can add to any dishes and sandwiches, or just mix with boiled orecchiette pasta (ears) and sprinkle with grated cheese. the value of one serving: (4 total) Calories 420, total fat 13 g., saturated fats, proteins 22 g, carbohydrates 54 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 35 minutes Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 bunch of broccoli raab, cut stems stiff
- 0.5 tbsp. fried pistachios
- 3/4 Art. grated parmesan + additionally for serving
- 1/4 Art. low fat ricotta
- 220 gr orecchiette pasta
- Extra virgin Extra Virgin Olive Oil, Served (per wish)
Recipes with similar ingredients: orecchiette pasta, parmesan cheese, ricotta cheese, pesto sauce, pistachios
Recipe preparation:
- In a large saucepan, bring well-salted water to a boil. Prepare a bowl of well-salted ice water. Boil it rapini in boiling water for 1-2 minutes and then immediately transfer to salted ice water. So the greens will not be digested and keep a nice green color.
- Make rapini pesto sauce: drain the water from the rapini and wring out the greens; chop coarsely. Put the rapini in the kitchen bowl combine and grind to a state of coarse paste. Add the pistachios, Parmesan and grind until smooth. Try on taste and salt if necessary. Add ricotta and that’s it mix. Try it again, it must be saturated, with light bitterness and at the same time creamy aftertaste.
- In a large saucepan, bring well-salted water to a boil (if you cook pasta right after pesto, just use water, remaining after blanching rapini). Cook the pasta for 1 minute less than indicated on the package.
- While the pasta is cooking, put the pesto in a large pan and add 1 – 1.5 tbsp. the water in which the pasta is cooked; put on moderate fire. When the pasta is ready, drain the water and transfer it to the pan with pesto. Stir vigorously and simmer, until the sauce becomes creamy and warmed up, 1-2 minutes; salt on to taste. Remove from the stove, add 1 – 2 tbsp. l olive oil, and mix thoroughly. Sprinkle with plenty Parmesan
