Rapini Pesto Pasta CloseupHow about another 15 minute pasta dinner? One of the benefits of pasta is that it is really quick. Another benefit is that there are near-endless options of flavors. Here is an interesting one using a rapini pesto. The bitterness from the rapini blends well with the sweetness from the cashews. You can use any pasta with this recipe but one of my favorites is this red lentil pasta. It’s gluten free but is also extremely high in fiber and protein. For a bit of extra flavor, the pasta is mixed with some sauteed tomatoes, but otherwise, this meal is ready in less than 15 minutes. Also, the pesto recipe makes about 4 times as much as you need for a 2-person meal so you will have lots of extra pesto. Try it with chicken, on a sandwich, or even a pizza.

Serves 2
Prep time: 5 minutes, Cooking / Baking time: 10 minutes
Rapini Pesto Ingredients
  • 1 cup rapini
  • 1/4 cup cashews
  • 1 garlic clove
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 3 tbsp olive oil
Pasta Ingredients
  • 170 grams legume-based pasta (you can substitute with any other pasta as well)
  • 12 small plum tomatoes
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp chopped fresh basil (about 6-8 leaves)
Tools
  • 1 pot
  • 1 frying pan
Method
  1. To make the pesto, simply add all the related ingredients, except the olive oil, to a food processor and blend together
  2. While the food processor is running start to drizzle in the olive oil
    • I prefer a bit of a rough chop for some texture but you can blend until you reach your desired consistency
  3. Scrape the rapini pesto into a bowl and set aside
    • You can also do this ahead of time as the pesto will stay fresh in the fridge for about a weekRapini Pesto Closeup
  4. To make the pasta bring water to a boil in a large pot
  5. Once water is boiling, add the pasta to the water and cover the pot
    • Cook the pasta according to the directions on the bag, which will usually take about 5-10 minutes, depending on the pasta
  6. At the same time, place the frying pan on the stove and turn to medium heat
  7. Chop the tomatoes in half or quarters, depending on their sizeRaw Tomato
  8. Add the olive oil to the pan, followed by the tomato halves
    • Leave the tomatoes on one side so they start to get brownedTomato in Pan
  9. After about 4-5 minutes the tomatoes should be done, so turn off the heatTomato Cooked in Pan
  10. The pasta should be done as well, so strain the water and add the pasta to the pan
  11. Add a few tablespoons of the pasta water to the pan to help create a sauce, followed by 1/4 of the rapini pesto
  12. Mix everything together and stir in the chopped basil, salt, and pepperPasta in Pan
  13. Separate the pasta into two dishes to serveRapini Pesto Pasta Overhead
Estimated nutritional information per serving (with red lentil pasta)

Calories 492

  • Fat 16g
  • Carbohydrates 67g
    • Fiber 18g
    • Sugars 11g
  • Protein 23g
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