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Avocado Caprese Pasta with Grilled Broccoli Rabe Recipe

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4.3 from 5 reviews

This Avocado Caprese Pasta with Grilled Broccoli Rabe is a vibrant and flavorful dish combining the creamy richness of avocado and buffalo mozzarella with the smoky char of grilled broccoli rabe. Tossed with homemade or store-bought pesto and fresh heirloom tomatoes, this pasta offers a fresh and satisfying meal perfect for a light lunch or dinner.

Ingredients

Pasta and Vegetables

  • 1 pound short cut pasta
  • 1 large bunch broccoli rabe
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Pesto and Toppings

  • 1/2 cup homemade or store-bought pesto
  • 8 ounces buffalo mozzarella or fresh mozzarella balls
  • 1 cup heirloom cherry tomatoes, halved
  • 1/2 cup fresh basil
  • 1-2 heirloom tomatoes, quartered or sliced
  • 2 ripe avocados, sliced
  • 4 ounces fresh prosciutto
  • White balsamic vinegar for drizzling
  • Olive oil for drizzling

Homemade Pesto Ingredients

  • 2 cups fresh basil
  • 1 cup fresh arugula
  • 1 clove garlic, finely chopped or grated
  • 1/3 cup roasted cashews (alternatively almonds, pistachios, walnuts, or pine nuts)
  • 1/3 cup fresh parmesan cheese, grated
  • 1/2 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Grill Broccoli Rabe: Heat a grill, grill pan, or skillet to medium-high heat. Toss the broccoli rabe with olive oil, salt, and pepper, ensuring it is evenly coated. Place on the hot grill and cook for 2-3 minutes per side until lightly charred. Remove from heat and chop into 1-inch pieces.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
  3. Prepare Homemade Pesto (if using): In a food processor, combine fresh basil, arugula, garlic, roasted cashews, parmesan cheese, salt, and pepper. Pulse until finely chopped, then gradually add olive oil while blending until smooth. Adjust seasoning to taste.
  4. Combine Ingredients: In a large mixing bowl, toss the cooked pasta with the pesto until evenly coated. Add in the grilled broccoli rabe, heirloom cherry tomatoes, fresh basil, and sliced heirloom tomatoes.
  5. Add Mozzarella and Avocado: Gently fold in buffalo mozzarella balls and sliced ripe avocados, being careful not to mash the avocado.
  6. Plate and Garnish: Portion the pasta onto serving plates. Arrange fresh prosciutto around or on top. Drizzle with white balsamic vinegar and a little olive oil for extra flavor.
  7. Serve: Serve the pasta warm or at room temperature and enjoy!

Notes

  • Grilling the broccoli rabe adds a smoky flavor that complements the creamy avocado and mozzarella beautifully.
  • Use ripe avocados for the best creamy texture and flavor.
  • Fresh buffalo mozzarella adds a luscious, delicate texture and is preferable, but fresh mozzarella balls are a good substitute.
  • The pesto can be store-bought for convenience, but homemade pesto enhances flavor significantly.
  • This dish can be served warm or at room temperature, making it perfect for entertaining or quick meals.
  • For a nut-free pesto, consider substituting cashews with seeds, or omit nuts altogether, adjusting the quantity of olive oil to maintain texture.
  • White balsamic vinegar adds a mild tang; regular balsamic or lemon juice can be used as alternatives.

Find it online: https://recipesbyliza.com/avocado-caprese-pasta-with-grilled-broccoli-rabe-recipe/