Thursday, June 20, 2013

Recipe Reviewed: Linguine with Rabes and Parsley Pesto

Wednesday Menu – Linguine with Rabes and Parsley Pesto, Salad
Farm Share Food – Broccoli Rabe, Garlic Scapes, Parsley, Head Lettuce, Scallions

Linguine with Rabes and Parsley Pesto
This dish was interesting to build.  You will boil the broccoli rabe and then set it aside.  This helps with decreasing some of the bitterness of the greens.  Then you use the same pan to cook the onion, chile, and garlic.  Then make the pesto.  I tasted it when I was finished – WHOA!  Salty and was too acidic.  Once the onion mixture is tender you add the pesto, a cup of the pasta’s cooking liquid, and the broccoli rabe.  This separates the broccoli rabe evenly and gives you a nice sauce.  The bitterness of the greens and the acidity of the pesto combine and come together to make a delicious dish.  Add the pasta, stir and enjoy!
I made two substitutions: two garlic scapes for four garlic cloves and jalapeno for a red chile.
Forgot to take a pictures – here is the picture from the recipe’s website.

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