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Gallery Broccoli-and-Hazelnut-Pesto Pasta Credit: Nico Schinco Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 1 pound broccoli florets, cut into bite-size pieces (6 cups) Kosher salt and freshly ground pepper 1/4 cup skin-on raw hazelnuts, toasted (1 ounce), plus more, chopped, for serving 1/2 cup packed fresh basil leaves, plus more for serving 1 small clove garlic, coarsely chopped 1 ounce grated Parmigiano-Reggiano (1/2 cup), plus more for serving 1/3 cup ricotta 1 teaspoon grated lemon zest, plus 2 teaspoons fresh juice 1/4 cup extra-virgin olive oil 1 pound short pasta, such as gemelli or fusilli
Gallery Broccoli-and-Hazelnut-Pesto Pasta Credit: Nico Schinco
Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Gallery
Broccoli-and-Hazelnut-Pesto Pasta Credit: Nico Schinco
Broccoli-and-Hazelnut-Pesto Pasta
Credit: Nico Schinco
Broccoli-and-Hazelnut-Pesto Pasta
Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Recipe Summary
prep: 20 mins total: 45 mins
Servings: 4
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 1 pound broccoli florets, cut into bite-size pieces (6 cups) Kosher salt and freshly ground pepper 1/4 cup skin-on raw hazelnuts, toasted (1 ounce), plus more, chopped, for serving 1/2 cup packed fresh basil leaves, plus more for serving 1 small clove garlic, coarsely chopped 1 ounce grated Parmigiano-Reggiano (1/2 cup), plus more for serving 1/3 cup ricotta 1 teaspoon grated lemon zest, plus 2 teaspoons fresh juice 1/4 cup extra-virgin olive oil 1 pound short pasta, such as gemelli or fusilli
Directions
Cook broccoli in a large pot of salted boiling water until bright green and tender, 4 to 5 minutes. Transfer with a slotted spoon to a plate; let cool slightly. Put half of broccoli in the bowl of a food processor with hazelnuts, basil, garlic, Parmigiano, ricotta, and lemon zest and juice. Pulse to combine. With machine running, stream in oil. Season with salt and pepper. (You should have 1 3/4 cups.)
Meanwhile, cook pasta in pot until al dente per package instructions. Reserve 1 cup pasta water; drain. Return pasta to pot, along with pesto. Add pasta water, 1/4 cup at a time, to create a silky sauce. Stir in remaining broccoli; season to taste. Serve with more Parmigiano, chopped hazelnuts, and basil.
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All Reviews for Broccoli-and-Hazelnut-Pesto Pasta
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
