Beet Linguine with Parsley Butter and Broccoli Raab
Whether you’re looking for a vegetarian dish for guests or something healthy and simple to add to your weekly menu plan, here is a delicious and colorful suggestion. Full Circle works with La Pasta, a local artisan pasta maker that creates fresh pasta flavored with produce from Full Circle Farm in Carnation, Washington.
If you don’t have Beet Linguine any fresh or dry pasta will do. Just remember to save a bit of the pasta water to create the sauce.
- 1 cup (packed) coarsely chopped fresh Italian parsley
- 2 teaspoons (packed) lemon zest
- 1 garlic clove, peeled
- 3/4 cup (1 stick) unsalted butter, room temperature
- 1 1/2 coarse fresh breadcrumbs
- 1/2 pound chopped broccoli raab or rapini
- 1 pound beet linguine or other fresh pasta
- 1/2 cup Parmigiano-Reggiano, grated
- Finely chop parsley, lemon peel, and garlic in processor.
- Add butter and process until well blended.
- Season parsley butter to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
- In a medium sauté pan add 2 tablespoon of parsley butter, when melted add breadcrumbs and cook until lightly browned. Remove and set aside.
- Add one more tablespoon of butter and broccoli raab or rapini and sauté for 2-3 minutes, or until still crunchy. Add a splash of salted pasta water and cover for an additional 2 minutes.
- Transfer pasta to large serving bowl.
- Add half of parsley butter (about 1/3 cup) to pasta and broccoli raab.
- Toss to coat well and sprinkle with Parmigiano-Reggiano and breadcrumbs to serve.