Lemon Garlic Rapini Linguine

Lemon Garlic Rapini Linguine

pasta!!! we love you!! this is a super nice summer pasta that eats light but satisfies the pasta cravings we all have. I have celiac so use gf noods but you can use whatever pasta type/ shape you love most! if there’s no rapini in your fridge, feel free to adapt and use alternatives (kale, asparagus, cauli, Swiss chard, Brussels sprouts to name a few! You could also omit any vegetable all together just and have a delish garlic buttery lemon pasta on its own. seriously no crime in that.)

What I use (serves 4):

  • 1 big head of rapini, trimmed and chopped into 1” to 2” pieces
  • 1/4 cup butter, divided
  • 1 tbsp veg oil
  • 8 cloves of garlic, sliced thin or minced
  • 1/4 to 1/2 tsp of red pepper flakes (depending on ur spice level love)
  • 8oz of linguine (or pasta of your choice – I use gf and it works great!)
  • 1/3 cup parm, grated (microplane is critical for this so the cheese easily emulsifies into the pasta water to create the sauce) + more for garnish
  • 1/2 tbsp lemon zest (about 1/2 lemon)
  • 1 to 2 tsp lemon juice – taste and decide if you want more acid!
  • 1/4 cup roasted pine nuts
  • salt
  • freshly cracked pepper

What i do:

  1. Bring a large pot of heavily salted water to a boil. Add chopped rapini and blanch for only 1 to 2 minutes, or just until there is a slight give when you squeeze the thick stem. Remove and transfer to ice bath to stop the cooking immediately. If you are using a quick cooking vegetable like asparagus or kale you can skip this step. Feel free to dm me if you are unsure on this!
  2. Bring the pot of water back up to a rapid boil and add your pasta. Cook 2 minutes less than the box recommends. We will finish cooking it in the sauce.
  3. Meanwhile, in a large skillet add 2 tbsp butter and veg oil and cook over medium-low heat. Add sliced garlic and cook, stirring frequently, until begins to soften and start to get golden in color. Be careful! Garlic burns fast so medium low heat + love and attention is important. Add chili flakes and continue to stir and cook. Once super aromatic and golden, add rapini and stir until coated in spicy garlic butter goodness. Season with big pinch of salt. Turn the heat completely off if your pasta isn’t ready yet, otherwise leave on low-ish.
  4. Right from the boiling water, transfer the al dente pasta into skillet with rapini using tongs or slotted spoon. Add 1/3 cup of the pasta water and stir stir stir to finish cooking the pasta and develop some starchy goodness in the sauce. Once almost all the liquid has evaporated, remove from heat completely (i legit put the pot on my counter) and add the remaining 2 tbsp of butter and Parmesan. Fold / stir until parm emulsifies into the sauce and coats the pasta nicely. It’s important there’s no active heat so the cheese and butter don’t separate and you can get that silky smooth sauce!
  5. Finish with lemon zest, lemon juice, pine nuts and fresh cracked pepper. I like to sprinkle a little flakey sea salt and extra parm just before serving too because there can never be too much of that! Jealous of you already about to eat this.