Rustic Walnut Rapini Pasta

  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 20 mins


1/2pound hot Italian sausage meat, crumbled
1cup sliced red onion
4cloves garlic, minced
1cup California walnut halves, toasted
1/2pound rigatoni
1bunch rapini, roughly chopped (about 6 cups)
1tablespoon lemon zest
1/2cup grated Parmesan or Pecorino cheese


  1. In large skillet, brown sausage meat over medium high heat, breaking up pieces with the back of a spoon. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute. Stir in California walnuts.
  2. Meanwhile, cook pasta according to package instructions. Add rapini during the last minute of cooking. Reserve 1/2 cup (125 mL) of the pasta water in a measuring cup. Drain pasta and rapini in colander. Add reserved pasta water, lemon zest and Parmesan cheese to the walnut mixture. Stir in pasta and rapini. Serve with additional Parmesan cheese and chili flakes if desired.

Nutritional Info *per serving

  • Calories 450
  • Glycemic Load 0
  • Fat 26g
  • Saturated Fat 6g
  • Polyunsaturated Fat 11g
  • Monounsaturated Fat 7g
  • Cholesterol 25mg
  • Sodium 570mg
  • Potassium 340mg
  • Carbohydrate 36g
  • Fiber 4g
  • Sugars 4g
  • Protein 19g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 20%
  • Calcium 15%
  • Iron 15%