Spaghetti with Sicilian broccoli pesto made from previously cooked and pan-fried broccoli. As you already know, spaghetti holds a top place in my kitchen, so I couldn’t think of a better pasta for a very tasty pesto. To be honest: I had a small plate of pan-cooked broccoli left over from the night before as a side dish and, in the spirit of “waste not,” did you think I wouldn’t recycle a vegetable like broccoli? So I checked the pantry to see what I could add besides basil, garlic and extra virgin olive oil. Walnuts for sure — I always have some in their shells at home, as well as other nuts I love. Broccoli’s main season is precisely now: it starts in January and you can still find it throughout March. Let’s make the most of it: besides being tasty, it’s also good for you.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 519.72 (Kcal)
- Carbohydrates 34.85 (g) of which sugars 2.64 (g)
- Proteins 12.78 (g)
- Fat 38.01 (g) of which saturated 6.21 (g)of which unsaturated 0.47 (g)
- Fibers 4.68 (g)
- Sodium 2,213.50 (mg)
Indicative values for a portion of 320 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cup broccoletti (cooked)
- 1/4 cup walnuts
- 5 tbsp Pecorino Romano cheese
- 3 1/2 tbsp extra virgin olive oil
- 6 oz spaghetti
- 1/3 cup basil
- 1 tsp salt
Tools
- Pot
- Food chopper
- Nutcracker
Steps
For this first course the effort is really minimal and, above all, we use ingredients that are easy to find at home and sometimes small amounts of vegetables left from the previous lunch or dinner.
I use the food chopper a lot; I find it extremely handy in the kitchen. I had some ready broccoli, a small leftover from dinner, and I put them in the chopper jar.
Together with the walnuts.
Nuts in the shell, in various kinds, are an item that never misses in my pantry.
I add the already grated Pecorino,
but of course, if you prefer a milder flavor, you can substitute it with Parmesan.
I also add the extra virgin olive oil
and fresh basil. Guys, you can already see some little plants at the greengrocer’s.
A pinch of salt and I pulse it a couple of times for a few seconds. It takes very little, and if, like me, you like the pesto slightly coarse, then you should chop very little.
Here is the broccoli pesto ready.
I put it in a pan with a ladle of the hot pasta water
and, as soon as the spaghetti are perfectly al dente, I transfer them directly to the pan and mix well to combine the pesto.
I added nothing else but 2 chopped walnuts and a few basil leaves to serve.
Here are the spaghetti with broccoli pesto, an extremely tasty dish for a quick last-minute first course.
A good alternative for preparing spaghetti with vegetables instead of the usual tomato sauce.
A special first course with very little effort and expense.
Tips
I would like to point out another excellent vegetable first course, such as fettuccine with summer vegetables, lactose-free and vegan.
Fettuccine e verdure estive
Fettuccine e verdure estive
FAQ (Questions and Answers)
Can I substitute broccoli with cauliflower?
Any vegetable will work fine to prepare the spaghetti, whether using broccoli pesto or cauliflower pesto.
How long should broccoli cook in the pan?
About 15 minutes of cooking over high heat are enough to have broccoli cooked to the right point.
