Broccoli Rabe With Orecchiette, Hazelnuts, And Crea

Name: Broccoli Rabe With Orecchiette, Hazelnuts, And Creamy Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large bunch rapini (broccoli rabe), cleaned, ends trimmed, chopped into thirds; 1 1/2 cups orecchiette; 1/2 cup mascarpone cheese; zest of 1 meyer lemon; 3 tablespoons freshly-squeezed meyer lemon juice; 1 tablespoon butter; 1/4 teaspoon freshly grated nutmeg; salt; freshly cracked pepper; 1/4 cup hazelnuts, coarsely chopped and toasted; 1/4 cup grated parmigiano reggiano cheese

Servings: persons

1 large bunch rapini (broccoli rabe), cleaned, ends trimmed, chopped into thirds
1 1/2 cups orecchiette
1/2 cup mascarpone cheese
zest of 1 meyer lemon
3 tablespoons freshly-squeezed meyer lemon juice
1 tablespoon butter
1/4 teaspoon freshly grated nutmeg
salt
freshly cracked pepper
1/4 cup hazelnuts, coarsely chopped and toasted
1/4 cup grated parmigiano reggiano cheese

1
In a large sauce pan, bring plenty of water (at least 6 cups) to a boil. Add broccoli rabe, cover pot, and blanch about 1 1/2 minutes, until firm but tender and still very green. Remove greens and shock in an ice bath to stop cooking.
2
Refill pot with more water, add several pinches of salt, and bring to a boil.
3
Meanwhile, combine mascarpone, lemon zest and juice, nutmeg, and 1/2 teaspoon of salt in a small bowl. Set aside.
4
Drain pasta about 1 or 2 minutes before it's done, reserving about 1/2 cup of the cooking water. Transfer pasta to a large saute pan, turn the heat to low, and add butter and broccoli rabe. Toss to combine and heat through.
5
Add mascarpone mixture and again, stir to incorporate, so that each piece of pasta and broccoli gets coated in a bit of the mascarpone sauce. Add hazelnuts; transfer to plates, top with grated cheese, and serve immediately.

114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large bunch rapini (broccoli rabe), cleaned, ends trimmed, chopped into thirds, 1 1/2 cups orecchiette, 1/2 cup mascarpone cheese, zest of 1 meyer lemon, and more.

Yes, Broccoli Rabe With Orecchiette, Hazelnuts, And Creamy Lemon Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli Rabe With Orecchiette, Hazelnuts, And Creamy Lemon Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions