This creamy rapini linguine dish was a recent creation from our kitchen. We love rapini but sometimes struggle to create a dish that is well balanced without too much tartness. We also tend to eat a lot of broccoli- which can get boring. So to change things up a bit (and use what we have in the fridge) our cream sauce got a makeover!
Another vegetarian recipe: Easy Peasy Dahl Soup
Rapini also goes by the names broccoli raab or rabe. It is a cruciferous vegetable and although it may look similar to broccoli, it is more closely related to turnips. It is slightly bitter and blanching it before incorporating it into your dish can tone down the sharpness.
It goes nicely anywhere you’d use other green vegetables and leafy produce- in omelettes, cream sauces, as a side dish, in a stir fry, etc.
I guess we love bitter flavors at our house since pairing blue cheese with rapini seems so normal for us! When we are lucky enough to have blue cheese in the house (often we go through it quickly!), it brings amazingly deep flavor components in anything we use it.
Another recipe that will help you clear out the fridge: Easy Ratatouille
- 1 box of Linguine
- Half bunch of Rapini
- 1 small head broccoli, chopped small
- Half a red pepper, julienned
- 75g your favourite blue cheese. Mine is Bleu Benedictin from Qc.
- 2-3 cloves garlic
- 2 cups half and half cream (10%)
- 1 tbsp butter
- 1 tbsp. all purpose flour
- Bring a large pot of salted water to boil.
- Blanch the rapini for 1 1/2 - 2 minutes. Don't drain the water, instead take it out using tongs. Place into cold water to stop the cooking process. Once cooled, drain and chop into small pieces.
- Leave the water on low to maintain boil. Timing is important so you need to have it ready for the pasta.
- In a medium pan, make a roux: Melt the butter, stir in the flour and let it brown slightly on low heat (for about 2 minutes).
- Slowly whisk in the cream. You may need to adjust the amount of cream added to maintain the right consistency.
- Put the pasta in the boiling water and turn up the heat. Cook until al dente (about 8-9 min).
- Crumble the blue cheese into the cream sauce, stirring constantly.
- When sauce is smooth, add the rapini, broccoli and red pepper.
- Adjust the thickness of the sauce if necessary and add salt/pepper to taste.
- When the pasta done, drain it, plate it and cover with sauce. Serve immediately.