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Spinach Lumache with taleggio 😍
Super simple dish using some fresh local pasta and everyone’s new favorite cheese sauce 😉 The guys over at @dpnbpastashop make some killer pasta and I just had to get a pound of this to play with. They make a broccoli rabe pesto with hazelnuts that’s a must try, I made something similar here but omitted the nuts due to an allergy at my table for this dinner. Nonetheless, if you’re in the Nyack or Westchester area, go check em out!
For the broccoli rabe sauce, start by washing and small chopping your rabe. Get a big ol pot of salty water going and give em a quick blanch then right into some ice water. Next dry them out over some paper towels, ensuring to squeeze out as much water as possible. I actually repeat this process 3 or 4 times to really get the moisture out. Then it’s a quick blitz in the food processor with some basil or whatever other herbs your heart desire. Some garlic cloves, nuts if you’re feelin it, and emulsify with some good oil then season to taste. This will hold in your fridge for about a week and you could even freeze it.
When it’s time to throw it all together, heat up your “pesto” in a sauce pan and add a generous amount of pasta water to thin it out. I add a bit of lemon juice and some grated grana padana cheese to bring it all together. Taste and season then add your pasta.
Top with a bit of lemon zest, choice of cheese or my favorite choice here, that liquid tallegio from my video a few months back. Bon Appetite