Fresh fusilli with broccoli rabe and ricotta salata

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh fusilli with broccoli rabe and ricotta salata

Soy-Free, Family-Friendly, Vegetarian

2 Servings, 750 Calories/Serving

15 Minutes

This easy Southern Italian–inspired vegetarian pasta balances pleasantly bitter broccoli rabe with our velvety sweet pea pistou.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 cloves organic peeled fresh garlic
  • ¾ pound organic broccoli rabe
  • 3 tablespoons Marcona almonds
  • 1½ ounces ricotta salata
  • 7 ounces fresh fusilli
  • ½ ounce sun-dried tomato strips (not in oil)
  • 1 cup vegetable broth
  • Sun Basket sweet pea pistou (EVOO - peas - spinach - Parmesan - fresh garlic)
  • ½ teaspoon Aleppo chile flakes (optional)

Nutrition per serving

Calories: 750, Protein: 28g (56% DV), Fiber: 9g (36% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 3.5g, Saturated Fat: 8g (40% DV), Cholesterol: 75mg (25% DV), Sodium: 700mg (29% DV), Carbohydrates: 70g (23% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Tree Nuts (almond), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the ingredients; cook the fusilli

Bring a medium sauce pot of generously salted water to a boil.
  • Finely chop, press, or grate the garlic.
  • Trim the root ends from the broccoli rabe; cut the broccoli rabe into 1-inch lengths.
  • Coarsely chop the almonds.
  • Crumble or coarsely chop the ricotta salata.
To the pot of boiling water, stir in the fusilli and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the fusilli. Return the fusilli to the pot; if needed, drizzle with 1 teaspoon oil and toss to keep the noodles from sticking.
While the fusilli cooks, make the sauce.


Cook the sauce; finish the pasta

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the garlic, broccoli rabe, almonds, and sun-dried tomatoes, season with salt and pepper, and cook, stirring occasionally, until the broccoli rabe is just tender, 2 to 3 minutes. Add the vegetable broth and sweet pea pistou and cook, stirring occasionally, until thickened slightly, 3 to 4 minutes. Add the fusilli and toss to coat.


Transfer the fusilli and sauce to individual bowls. Sprinkle with the ricotta salata and as much Aleppo chile as you like and serve.
Kids Can!
  • Press the garlic (if you have a press).
  • Crumble the ricotta salata.
  • Time the fusilli.
  • Sprinkle the ricotta salata.