Pasta with broccoli pesto
2 servings
30 minutes
Pasta with broccoli pesto is a delicate and aromatic dish of Italian cuisine, where the traditional pesto sauce takes on a new shade thanks to the freshness of broccoli. The light green cream with basil, parmesan, and a splash of lemon juice perfectly coats the orecchiette pasta, creating a harmonious blend of flavors. Broccoli adds not only nutritional value but also a pleasant texture, while olive oil makes the dish particularly rich. It’s a great option for health food lovers that suits both an everyday dinner and a light festive treat. Serve the pasta warm, topped with grated cheese and freshly ground pepper to enhance its natural depth of flavor.
1
Separate the broccoli florets and chop them finely. Cut off the tough part of the stem, peel the stem, and chop it finely. Boil the stem in a large pot of salted water for 3 minutes until the water turns green. Add the florets and boil for another 3 minutes. Using a slotted spoon or strainer, transfer the broccoli to a large bowl of ice water, then place it on paper towels.
- Broccoli cabbage: 240 g
- Salt: to taste
2
Pour the pasta into the water in which the broccoli was boiled and cook until al dente. Drain the pasta, leaving 1 cup of the cooking water. Return the pasta to the pot.
- Orecchiette pasta: 180 g
3
Place the broccoli in a blender (set aside a handful of cooked florets), add Parmesan, basil, oil, and lemon juice. Season with salt and pepper, and blend until smooth.
- Broccoli cabbage: 240 g
- Grated Parmesan cheese: 60 g
- Basil leaves: 0.5 tablespoon
- Olive oil: 3 teaspoons
- Freshly squeezed lemon juice: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Mix the pasta with the resulting broccoli pesto, adding a little of the water in which the pasta was cooked if necessary. Add the reserved broccoli florets, salt, and pepper.
- Orecchiette pasta: 180 g
- Broccoli cabbage: 240 g
- Salt: to taste
- Ground black pepper: to taste