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Rapini Linguine with Cambozola

Rapini Linguine with Cambozola and Walnuts

5 from 1 vote
This Rapini Linguine features tender strands of linguine, dressed in a sauce of pureed rapini leaves, garlic, and lemon juice. The pasta is topped with sautéed rapini stalks, creamy chunks of cambozola cheese, and chopped walnuts.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 2
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (285g, 10oz) bunch rapini
  • 4 cloves garlic divided
  • 1 tsp salt
  • 1 lemon juiced
  • 250g (9oz) uncooked linguine
  • ¼ cup olive oil
  • 1 tsp whole fennel seeds
  • 1 tsp crushed red pepper flakes
  • 4 shallots peeled and thinly sliced
  • ¼ cup dry vermouth
  • 100g (3.5oz) cambozola cheese** coarsely chopped
  • ½ cup unsalted roasted walnuts finely chopped

Equipment

  • 1 blender or food processor
  • 1 Large pot
  • 1 Large skillet

Method
 

  1. Remove the rapini leaves from the stalks. Bring a large pot of water to a boil and plunge the leaves into the water. Boil until they wilt and immediately transfer them to an ice bath. Coarsely chop the rapini stalks and set them aside.
  2. Drain the leaves and place them into a blender. Add two of the garlic cloves, the salt, and the juice of a lemon. Blitz on high until a smooth puree forms. Transfer it to a bowl and set it aside.
  3. Fill the now-empty large pot with water and bring it to a rolling boil. Add salt to the water and the linguine. Cook the linguine according to the package's directions.
  4. While the linguine is cooking, thinly slice the remaining garlic cloves. Heat the olive oil in a large skillet. Once the oil is shimmering, add the fennel seeds, crushed red pepper flakes, and garlic slices. Cook until the fennel seeds begin to pop and the garlic turns a soft golden color. Drain the oil and set it and the solids aside.
  5. Return the drained oil back to the skillet and add the shallots and a pinch of salt. Sauté until the shallots are just translucent. Add the rapini stalks and sauté until tender. Pour in the vermouth and simmer until reduced by half.
  6. Your linguine should be done by now. Drain the linguine and add it to the skillet with the rapini. Add the rapini puree, the fennel seeds, crushed red pepper flakes, and garlic. Toss to coat. Taste and season with additional salt accordingly.
  7. Divide the pasta across a couple of plates and top with the cambozola and walnuts. Serve immediately.

Notes

** If you truly don't like blue cheese, feel free to substitute the cambozola for brie or camembert.