Linguine with Broccoli Rabe and Tomato-Walnut Pesto

By California Walnuts
Total Time
2 Hrs, 15 Mins
Serves
6
Meal
Dinner Lunch

DESCRIPTION

The roasted garlic and the pesto can be made up to a few days in advance. Allow the pesto to come to room-temperature when serving and the hot pasta will heat it for you.

Prep Time
25 Mins
Cook Time
1 Hr, 50 Mins
Total Time
2 Hrs, 15 Mins
Calories
567 cal
Total Fat
25 g
Polyunsaturated Fat
6 g
Cholesterol
12 mg
Sodium
523 mg
Carbohydrates
66 g
Dietary Fiber
4 g
Protein
18 g

Ingredients

Roasted Garlic

  • 3 garlic bulbs, whole
  • 3 tablespoons olive oil, plus a little extra

Tomato-Walnut Pesto

  • 1 cup (2 ounces) tomatoes, dried
  • 1 cup water, boiling
  • 1/2 cup basil leaves, packed
  • 1/3 cup parsley, packed
  • 1/4 cup California walnuts, chopped
  • 3 cloves garlic, medium, peeled, halved
  • 1/8 teaspoon salt (or to taste)
  • Red pepper flakes to taste (optional)

Linguine

  • 3/4 pound linguine, whole-wheat
  • 1 pound broccoli rabe, roughly chopped
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1 cup white wine, dry, or vegetable bouillon
  • 1 tablespoon garlic, minced
  • 3 bulbs garlic cloves, roasted (recipe below)
  • 1 cup ricotta salata cheese, crumbled
  • Black pepper, freshly ground, to taste
  • Tomato-Walnut Pesto

Preparation

Roasted Garlic

  1. Set the rack to center position (if using a full-size oven) and preheat the oven (or toaster oven) to 375°F. Line a small baking pan with foil.
  2. Slice off and discard the very top-most tips of the garlic bulbs and stand the bulbs upright on the foil. Gently and daintily pour about 1 teaspoon olive oil into/onto the upward-facing open cut in each bulb.
  3. Roast for 40 minutes or until the bulbs feel soft when gently pressed. (Larger bulbs will take longer.) When cool enough to handle, break each bulb into individual cloves, and squeeze the pulp onto a plate. (Some cloves might keep their shape, while others turn to mush. It's all fine, as long as they're tender enough to mash.)

Tomato-Walnut Pesto

  1. Place the tomatoes and boiling water in a small bowl, cover with a plate, and let stand for 1 hour.
  2. Put the basil, parsley, and walnuts in a blender or food processor, and pulse until feathery. Add the garlic and the tomatoes with all their water, and purée until it becomes a smooth paste.
  3. Return it to the bowl, and stir in salt and optional red pepper flakes to taste. Cover tightly and refrigerate until use. Bring to room temperature before serving. Yield is 1 1/4 cups (a little bit goes a long way)

Linguine

  1. Put up a kettle of water to boil for the pasta. Add the pasta and cook according to the package instructions.
  2. Meanwhile, heat a medium-large wok or skillet. When the pan is hot, add about 2 teaspoons of the oil and the broccoli rabe. Sprinkle lightly with salt, and using tongs, stir-fry over high heat for about 2 minutes, or until the rabe is deep green. Add the wine or bouillon and the minced garlic, and cook for about 5 minutes until the broccoli rabe is tender. Gently stir in the roasted garlic during the last minute or so.
  3. Drain the pasta and transfer to a serving platter or large shallow bowl. Drizzle with a little more olive oil, and then dump the broccoli rabe mixture over the top. Stirring with tongs as you go, sprinkle in the cheese and some black pepper, gently tossing everything together, and bringing the pasta up from the bottom as you mix. Taste to correct salt.
  4. Serve hot, garnishing each serving with a generous dollop of Tomato-Walnut Pesto on top.