Pasta with broccoli is an Italian family favourite! Some families like the texture of broccoli simply sauteed in olive oil, while others prefer it a little more creamy. Vincenzo's Plate enjoys the creamy kind and finishes it with our fresh ricotta and a generous amount of pecorino. You can have this dish made in next to no time and there will be happy smiles all 'round!
300g Spaghettoni
500g Broccoli
200g Fresh Ricotta
1 Garlic clove
A fresh bunch of Basil
Bowl of Pecorino Romano, grated
Extra Virgin Olive Oil, to taste
Salt & Pepper, to taste
1. Start by cutting the broccoli. Remove the end part and slice into pieces, keeping some larger for blending later on. Chop up the stem as it will also be blended.
2. Fill a large pot with water and bring to a boil. Once boiling, add 1 tablespoon of sea salt.
3. Add your spaghetti and gently push it down a bit using tongs. Then add the broccoli too, to cook alongside the pasta. This will take about 10 minutes. Stir occasionally with a wooden spoon.
4. Meanwhile, as the pasta and broccoli boil, prepare the sauce. In a blender, add a generous amount of EVOO along with the garlic. Blend until it achieves a creamy consistency.
5. Then, five minutes into boiling, scoop up a mug full of pasta water. Then, remove the larger broccoli pieces and the stem, using a hand sieve and transfer them to the blender. Leave half of the broccoli in the pot to continue cooking.
6. Blend the broccoli, adding more EVOO as needed. You can also use pasta water instead of EVOO to achieve the desired creamy consistency.
7. Next, in a bowl, combine ricotta and a sprinkle of pecorino cheese. Mix in a bit of the pasta water with a fork until it reaches a smooth, creamy consistency. Set this aside as it will be used as a topping.
8. Heat a large frying pan over medium-high heat. Pour in the blended broccoli cream and spread it evenly.
9. Tear some fresh basil leaves and add them to the pan. Pour in a little pasta water to keep the broccoli cream from sticking or burning.
10. Check the pasta. Once it’s ready, use a strainer to transfer it directly into the frying pan allowing some of the pasta water to fall in .
11. Lastly, combine everything in the pan using a wooden spoon. If it appears too dry, or you want to create a more creamy texture, add extra pasta water. Toss everything together to ensure the pasta is evenly coated with the broccoli sauce.
