Pasta with broccoli pesto

Ingredients

• 350 glong or short pasta, as preferred
• 500 gSicilian broccoli, fresh or frozen
• 2 tablespoonspine nuts
• 1 clovegarlic
• 4 tablespoonsgrated Parmesan
• 1 tablespoongrated Parmesan or grated ricotta salata
• to tasteextra-virgin olive oil
• to tastesalt
• 2 tablespoonsgrated Parmesan or ricotta salata for grating

Instructions

1. 1

   Boil the broccoli

   Cook the broccoli in salted water for 8–10 minutes.

2. 2

   Reserve the water

   Drain the broccoli while it is still firm, and set the cooking water aside.

3. 3

   Blend the pesto

   Blend the broccoli with the garlic, pine nuts and grated ricotta.

4. 4

   Add the oil

   Pulse the mixer, gradually pouring in the olive oil in a thin stream.

5. 5

   Finish the cheese

   Add the grated Parmesan and blend for a few more seconds, until the mixture is smooth and even.

6. 6

   Season to taste

   Adjust the pesto with salt.

7. 7

   Cook the pasta

   Boil the pasta in the reserved broccoli cooking water.

8. 8

   Dress the pasta

   Drain the pasta while it is still firm and toss it in a serving bowl with the broccoli pesto, thinned with 2 tablespoons of the cooking water.

9. 9

   Add grated cheese

   Sprinkle over the grated ricotta and serve.

10. 10

    Garnish with broccoli

    Decorate the pasta with small florets of broccoli.

What is broccoli pesto pasta?

Pesto is a sauce traditionally associated with Italian cooking, often made by blending herbs, nuts, cheese and oil. In this version, cooked broccoli takes the place of the usual leafy green and makes a mellow, substantial sauce.

The method uses the broccoli cooking water for the pasta, then adds a little more to loosen the pesto. That gives the sauce a way to cling to the pasta without losing its broccoli flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 20g protein, 80g carbs, 13g fat.

Most of the carbohydrates come from the pasta, while olive oil, pine nuts and cheese contribute much of the fat. The pasta, broccoli and cheese all provide some protein. For a balanced plate, serve a moderate portion with a fresh salad or other vegetables.

Choosing the ingredients

Broccoli: Sicilian broccoli is specified, and frozen broccoli is also suitable. Cook it until tender enough to blend but still firm when drained.

Cheese: The recipe uses Parmesan and allows ricotta salata as an alternative in some of the grated cheese. Keep track of which cheese you use for the pesto and which you reserve for finishing.

Getting a smooth pesto

Blend the broccoli with the garlic, pine nuts and grated ricotta first. Pulse the mixer and pour in the oil gradually, so you can stop when the mixture reaches a creamy consistency.

Add the Parmesan at the end and blend only for a few seconds, as directed. If the pesto seems too thick when dressing the pasta, the reserved cooking water is the intended way to loosen it.

Cooking the pasta

Keep the broccoli cooking water after draining; the pasta cooks in this same water. The recipe calls for both the broccoli and pasta to be drained al dente, meaning they should retain a little firmness.

Pasta shapes are flexible here: the recipe allows either long or short pasta. Use the shape you prefer, and check it as it cooks so it does not lose its bite.

Tossing and serving

Thin the pesto with 2 tablespoons of cooking water before tossing it through the drained pasta. A serving bowl gives you room to mix the sauce evenly without crushing the pasta.

Finish with the grated ricotta and small broccoli florets, as the method suggests. Serve straight away while the pasta is warm and the sauce is easy to coat through it.

What to serve alongside

A crisp green salad or sliced tomatoes make a simple contrast to the creamy, savoury pesto. Crusty bread can help make the meal more filling, though the pasta is also satisfying on its own.

Recipe notes & tips

• Set a mug or jug aside for the broccoli cooking water before draining.
• Taste the pesto before adding salt, since the cheeses can already be salty.
• Pour the olive oil in slowly while pulsing so you can control the pesto’s texture.
• Keep the broccoli cooking water at a gentle boil when cooking the pasta.
• Reserve the small broccoli florets for the garnish before blending, if you want to follow the suggested finish.

Variations

• Use short pasta: Choose a shape with ridges or hollows to catch the broccoli pesto.
• Swap the cheese: Use ricotta salata in place of Parmesan where the recipe offers that option.
• Adjust the garlic: Use less garlic for a milder-tasting pesto.
• Change the nuts: Replace the pine nuts with another nut you enjoy, keeping the same amount.
• Add a fresh finish: Scatter chopped herbs over the pasta just before serving.

Common mistakes to avoid

• Discarding the cooking water: Set it aside after draining the broccoli so you can cook the pasta and loosen the pesto.
• Overcooking the broccoli: Drain it after 8–10 minutes, while it still has some firmness.
• Adding the oil all at once: Pour it in a thin stream while pulsing for better control of the texture.
• Blending the pesto too thick: Stir in the specified cooking water when dressing the pasta.
• Leaving the pasta too soft: Drain it al dente, as the method directs.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat gently in a pan with a splash of water, stirring until warmed through; the sauce may thicken as it stands.

Frequently asked questions