Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 4-6 servings
1/2 lb. thin spaghetti
1 bunch rapini
1/4 cup toasted pine nuts
1/3 cup Parmigiano Reggiano, finely grated
2 garlic cloves, minced
1/4 tsp. salt
Juice of 1 lemon
1/4 - 1/2 cup extra virgin olive oil
1/4 cup heavy cream
Crushed red chili flakes
Bring a large pot of water to a boil. Blanch the rapini for about 1 minute. Remove using a spider strainer and place directly into a bowl of ice water to cool.
Squeeze out any excess liquids and add to a food processor along with the toasted pine nuts, Parmigiano, minced garlic, salt and lemon juice.
With the motor running, slowly drizzle in the olive oil until the ingredients are well blended. Add 1/4 heavy cream and blend again until smooth.
Bring another large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Add the rapini cream to a large sauté pan and stir in 1/2 cup of pasta water.
Strain the pasta and add it directly to the pan with the rapini cream sauce. Toss over medium heat. Add more pasta water as needed, 1/4 cup at a time.
Using pasta tongs and a ladle, twirl the spaghetti into tiny nests and plate.
Top with crushed red chili flakes and more Parmigiano.