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  • llubrano

Pappardelle with Rapini, Toasted Pine Nuts and Pesto

This is a delicious summer pasta dish and any cooked greens work lime spinach, kale etc but I love the spicy/nutty flavor of rapini. Store bought pesto is fine or scroll back for my pesto recipe. Here’s how I do it:


1 bunch rapini, stems trimmed back a bit or greens of choice

3-4 cloves garlic chopped

2-3 tbs pine nuts

pinch red pepper flakes

3-4 heaping tbs of pesto sauce

1 10-12 oz package of pappardelle pasta

In a skillet add a little water and steam your greens till tender, drain and set aside. Add a few tbs olive oil to the skillet heat and add the garlic and pepper flakes, simmer 3-5 mins then add the steamed greens and sauté for 5-8 mins add salt to taste. I like to put the Pine nuts under my broiler for a few minutes till golden brown. Boil the pasta per instructions then drain and add to the skillet and combine with the cooked greens then add the pesto and incorporate together. Serve piping hot in bowls topped with the toasted pine nuts and a sprinkle of Parmesan cheese (optional).

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