Bring a large pot of salted water to a boil. Blanch trimmed broccoli raab for about 1 minute until bright green. Drain and transfer to an ice bath to stop the cooking. Drain well, squeezing out as much water as you can.

Place blanched broccoli raab in the bowl of a food processor along with pistachios, garlic, parmesan and pecorino, salt, vinegar, red pepper flakes and pistachio oil. Pulse until finely chopped.

Drizzle in olive oil, a few tablespoons at a time, scraping down the sides of the food processor as you go. Add enough oil to form a thick but creamy paste (slightly thicker is preferable here, since you'll likely be thinning it out with pasta water). Taste and add additional salt and/or pepper flakes as desired.

Meanwhile, bring a fresh pot of salted water to a boil. Add casarecce pasta and cook according to package directions until al dente. Set aside 1 cup of pasta water, then drain pasta well and return to empty saucepan. Add pesto and toss until evenly coated.

Divide among serving bowls. Top with a few chunks of fresh buratta, microgreens and additional grated cheese, as desired.