Creamy pasta with broccoli, a clever and tasty recipe ready in less than 30 minutes!: Sometimes there are days when you crave something creamy, delicious, and without too much effort… But you don’t want to give up on fiber, or else guilt will haunt you.
Today, I bring you pasta with broccoli cream, crispy bacon, and pine nuts that smells like home and smart recipes. One of those first courses that make you say:
“I want more!”
A perfect recipe when you want to impress without exhausting yourself in the kitchen and enjoy a family moment.
Even a simple dinner full of cooking comfort. Even those who don’t love broccoli will fall in love with it, I promise!
A recipe that came to me without too much thought, watching Lorenzo, who always spies on me suspiciously when I cook. I had some broccoli in the fridge and decided to turn them into a delicious sauce, adding crispy bacon and pine nuts that are a perfect match.
Result? A pasta to savor every bite!!
A clever way to make vegetables delicious, without giving up on comfort food.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 405.33 (Kcal)
- Carbohydrates 66.57 (g) of which sugars 3.92 (g)
- Proteins 19.67 (g)
- Fat 9.03 (g) of which saturated 2.86 (g)of which unsaturated 5.61 (g)
- Fibers 4.66 (g)
- Sodium 395.44 (mg)
Indicative values for a portion of 200 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
- 11.3 oz farfalle
- 17.6 oz broccoli (fresh)
- 3.5 oz bacon (diced)
- 2 tbsp pine nuts
- 5 leaves basil (fresh)
- to taste extra virgin olive oil
- salt
- leaves mint (for garnish)
Steps
1. Prepare the broccoli:
Clean the broccoli by removing the tougher and damaged parts with a small knife and cut the larger florets in half.
2. Blanch the florets
Bring a pot of salted water to a boil and add the broccoli florets for about 6-8 minutes until they are tender but not overcooked. Remove them with a slotted spoon, leaving the water to cook the pasta in the pot.3. Brown the bacon
Lightly oil a non-stick pan and brown the bacon inside. Add half of the blanched broccoli.
4. Sauté the broccoli with pine nuts and basil
In the same pan, add a drizzle of oil if necessary, the pine nuts and some fresh basil leaves. Chop larger pieces for even cooking. Mix well to flavor everything.5. Blend the broccoli cream
Transfer a portion of the seasoning (broccoli, pine nuts, bacon) to the blender. Add a ladle of pasta cooking water and blend until smooth.
6. Cook the pasta
In the broccoli water, cook the pasta al dente. Drain, reserving some cooking water.
7. Toss with the cream
Add the pasta to the pan with the remaining broccoli, add the broccoli cream and toss over low heat. If needed, add a bit of cooking water to better combine.
8. Plate stylishly
Serve immediately with a fresh mint leaf on top, a sprinkle of pepper if you like, and maybe a drizzle of raw oil to finish. Enjoy your meal!!
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Storage:
It can be stored in the fridge for 1 day in a tightly closed airtight container. Then reheat with a splash of water or milk.
Notes & Variations:
– You can use speck instead of bacon.
– You can also use whole grain or gluten-free pasta.
– For a vegetarian version, do not add bacon.
– Be aware of allergens: contains pine nuts (nuts).
Service:
It can be served with a fresh salad, a glass of white wine, or mint-infused water.
Creamy pasta with broccoli, a clever and tasty recipe ready in less than 30 minutes!
FAQ
Can I use frozen broccoli?
Yes! Blanch for 5-6 minutes and then proceed normally.
Can I skip the pine nuts?
If you can’t use them, you can try toasted sunflower seeds or omit them altogether.
Can I do without a blender?
You can mash everything with a fork and a bit of cooking water; it will be more rustic but still delicious!
