Heirloom Wheat Fusilli with Rapini Pesto, Potatoes and Green Beans

Ingredients:
16oz dry heirloom wheat Fusilli
1 bunch of broccoli rabe (rapini)
1/2lb boiled potatoes (1/2" cubes)
8oz green beans (blanched and cut in 1" pieces)
1 cup extra virgin olive oil 6-8 cloves of garlic (minced)
1/2 of a medium onion or 2 small shallots (diced)
1/2 cup cashews (unsalted, roasted)
1 cup Parmigiano Reggiano (grated) plus extra for garnishing
Salt, Black pepper and Calabrian Red Pepper flakes (or just red pepper flakes)

How To:
Wash the rapini and blanch it. Drain, gently squeeze. Sautee onions and garlic with 1/4 cup of olive oil till light golden. Separate rapini leaves from stems and florets. Cut stems in 2" pieces. Set aside 2 tbsp of the sauteed garlic and onions. Add rapini to the rest of olive oil, garlic and onions and toss. Add 1/4 cup of olive oil, sautee for a minute or two.

Cook the pasta as per box instructions. Add 2 tbsp of sauteed garlic and onions to a food processor bowl. Add 1/2 cup of olive oil, cashews and roughly chopped rapini leaves. Process till it becomes a coarse mixture. Add cheese, pulse a few times just to combine. Coat the inside of a large stainless-steel bowl with the pesto. Once pasta is al dente (a bit less cooked as you would like), transfer it with a spider to the bowl and add a 1/8 of a cup of pasta water. Swirl the bowl for a minute or so and using a rubber spatula, gently toss pasta to combine.

Add sauteed rapini stems and florets, boiled potato cubes and green beans and gently combine.

Plate, sprinkle with Parmigiano Reggiano cheese.

Enjoy!