Pappardelle Recipe

Make quick almond-basil pesto

In a small food processor or blender combine 2 cups packed basil leaves, 1 oz toasted Marcona almonds, 1 clove garlic, 1 oz grated Parmesan, 3 tablespoons extra-virgin olive oil, 1 teaspoon lemon juice and 1/2 teaspoon of the salt. Pulse until a coarse, loose pesto forms — scrape down the sides as needed. The texture should be slightly chunky so the sauce keeps body.

Finish into a cream

Transfer the pesto to a small saucepan over low heat. Stir in 3 tablespoons heavy cream and warm gently until sauce is smooth and slightly loose (do not boil). Taste and adjust seasoning with remaining salt (up to 1/2 teaspoon) and more lemon if desired. Keep warm on the lowest heat while you cook the pasta and broccoli rabe.

Bring a large pot of salted water to a boil (use 1 tablespoon salt per 4 quarts water). Blanch the trimmed broccoli rabe for 1 to 2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and squeeze out excess water. Roughly chop into 1–1.5 inch pieces and set aside.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 2 sliced garlic cloves and 1 teaspoon red pepper flakes; cook until garlic is fragrant and just turning golden, about 30–45 seconds. Add the chopped broccoli rabe and 1/2 teaspoon salt, toss and cook for 1–2 minutes more to marry flavors. Remove from heat and keep warm.

Bring the same large pot of water to a gentle boil and add the pappardelle. Cook according to package directions (fresh 2–4 minutes, dried 8–11 minutes) until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.

Return the drained pasta to the pot or to a large wide skillet set over low heat. Add the warmed pesto cream and the cooked broccoli rabe. Toss gently to combine, adding reserved pasta water a few tablespoons at a time as needed to create a glossy, saucy coating (likely 1/4–1/2 cup).

Stir in 1 tablespoon finishing extra-virgin olive oil and 1 tablespoon grated Pecorino or Parmesan. Taste and season with freshly ground black pepper and additional salt if needed. If the sauce seems too thick, add more pasta water 1 tablespoon at a time until you reach a silky consistency.

Plate the pappardelle, sprinkle the roughly chopped toasted Marcona almonds on top and finish with a light pinch of sea salt. Serve immediately.