How to Make PASTA with BROCCOLI Like an Italian

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Cut the broccoli: remove the end, slice into pieces (keep some of the larger florets aside), and chop the stem as well.
2. Bring a large pot of water to a boil, then add 1 tablespoon of sea salt.
3. Add the spaghettoni and gently press it under the water with tongs, then add the broccoli. Cook for about 10 minutes, stirring occasionally with a wooden spoon.
4. Meanwhile, blend a generous amount of EVOO with the garlic until creamy.
5. About 5 minutes into cooking, scoop out a mug of pasta water. Using a hand sieve, remove the larger broccoli pieces and the stem and transfer them to the blender. Leave the other half of the broccoli in the pot.
6. Blend the broccoli, adding more EVOO as needed; pasta water can be used instead of EVOO to get the desired creamy texture.
7. In a bowl, mix the ricotta and a sprinkle of pecorino with a little pasta water using a fork until smooth and creamy. Set aside as a topping.
8. Heat a large frying pan over medium-high heat and spread the blended broccoli cream evenly in it.
9. Tear in some basil leaves and add a little pasta water to keep the cream from sticking or burning.
10. Check the pasta. When ready, drain it straight into the frying pan, letting some pasta water fall in.
11. Toss everything together with a wooden spoon, adding extra pasta water if it looks dry or you want it creamier, until the pasta is evenly coated.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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