Broccoli And Hazelnut Pesto Pasta Recipes

Steps:

• In a large pot of boiling salted water, cook broccoli until tender and bright green, about 4 minutes. With a slotted spoon, transfer broccoli to a food processor. Return water to a boil and cook pasta according to package instructions. Reserve 2 cups pasta water; drain pasta and return to pot.
• To food processor, add oil, Parmesan, lemon zest and juice, parsley, and garlic. Puree until smooth, about 2 minutes, scraping down side as needed. Transfer pesto to pot with pasta. Stir to coat, adding enough reserved pasta water to make a creamy sauce. Stir in beans and heat over medium until warmed through. Season with salt and pepper. To serve, sprinkle with Parmesan, if desired.

Steps:

• Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, turn off and scrape down the bowl. Add the walnuts and basil and process to a paste. Add the ricotta, 2 tablespoons warm water, and Parmesan and pulse until well blended. Add the olive and walnut oils and process until smooth and homogenous. You can also make this in a mortar and pestle. Taste and add salt as desired. Transfer to a wide pasta bowl.
• Bring a large pot of water to a boil. Add the spaghetti and boil 5 minutes. Add the broccoli and continue to boil until the pasta is al dente, about 4 more minutes. Before draining the pasta, remove 1/2 cup of the pasta cooking water. Add 1/4 cup of it to the ricotta mixture and stir until well blended. The sauce should have a creamy consistency (add more of the pasta water if necessary). Drain the spaghetti and broccoli and toss at once with the sauce. Serve, passing Parmesan or Pecorino on the side.

Steps:

• Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 5 mins. Scoop out with a slotted spoon and set aside.
• Put the pasta in the same pan and cook following pack instructions. Meanwhile, tip the broccoli into a food processor with the pine nuts, basil, garlic, parmesan and oil, and blitz until smooth. Season with black pepper and a little salt (the pancetta is very salty).
• Set a frying pan over a medium heat and cook the pancetta for 2 mins. Add the tomatoes and cook for 3 mins, or until softened. Toss the pasta with the broccoli pesto, tomatoes and pancetta, and loosen with a splash of pasta water, if needed. Spoon into bowls and serve.