How to make it

  • Chop rhurbarb into ~1/2" chunks
  • Generously coat bottom of pan with olive oil and saute onions and garlic until translucent
  • Add rhubarb and cook until rhubarb begins to disintegrate
  • At the same time, cook pasta in a separate pot
  • When pasta is finished and rhubarb is thoroughly cooked, stir in pistachio kernels and basil leaves.
  • Add sugar, salt, and pepper to taste
  • Drain pasta and toss with sauce
  • Top with fresh arugula and your favorite pecorino

People Who Like This Dish 2
Reviews & Comments 1

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  • kristopher 7 years ago
    I love this idea. Very unusual combo, but somehow sounds delicious to me.
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