BROCCOLI PESTO RECIPE RECIPES

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BROCCOLI PESTO PASTA RECIPE | BBC GOOD FOOD



Broccoli pesto pasta recipe | BBC Good Food image

A new delicious version of the Italian favourite, pesto pasta, with broccoli

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Supper

Total Time 20 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 8

400g penne, farfalle or conchiglie pasta
250g broccoli, cut into florets
1 garlic clove, peeled
1 large lemon
½ tsp dried chilli flakes
3 tbsp pine nuts
5 tbsp extra-virgin olive oil
3 tbsp parmesan (or vegetarian alternative), grated

Steps:

  • Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
  • Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
  • Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.

Nutrition Facts : Calories 604 calories, FatContent 26 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 79 grams carbohydrates, FiberContent 5 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.47 milligram of sodium

CARAMELIZED SHALLOT PASTA RECIPE - NYT COOKING



Caramelized Shallot Pasta Recipe - NYT Cooking image

This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes.

Provided by Alison Roman

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 10

1/4 cup olive oil
6 large shallots, very thinly sliced
5 garlic cloves, 4 thinly sliced, 1 finely chopped
Kosher salt and freshly ground black pepper
1 teaspoon red-pepper flakes, plus more to taste
1 (2-ounce) can anchovy fillets (about 12), drained
1 (4.5-ounce) tube or (6-ounce) can of tomato paste (about 1/2 to 3/4 cup)
10 ounces pasta
1 cup parsley, leaves and tender stems, finely chopped
Flaky sea salt

Steps:

  • Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.
  • Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.
  • Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)
  • To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.
  • In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.

More about "broccoli pesto recipe recipes"

BROCCOLI PESTO PASTA RECIPE | BBC GOOD FOOD
A new delicious version of the Italian favourite, pesto pasta, with broccoli
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Main course, Pasta, Supper
Cuisine Italian
Calories 604 calories per serving
  • Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.
See details


CARAMELIZED SHALLOT PASTA RECIPE - NYT COOKING
This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
  • In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.
See details


PASTA, BROCCOLI AND CHICKEN RECIPE | ALLRECIPES
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I was in the mood for a dish with pasta chicken and broccoli without a heavy cream sauce and this did the trick. I am not s huge pesto fan but it went well with this recipe. I agree to add more pesto- I also thought you could double the amount of broccoli …
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See details


RICOTTA GNOCCHI WITH BROCCOLI PESTO, BASIL AND PISTACHIOS ...
Dec 21, 2021 · Preparation. For the gnocchi: 1. In a large bowl, combine the ricotta and Parmigiano and stir until well-mixed. Add the eggs, a little at a time, mixing well after each addition until …
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See details


PESTO SAUCE RECIPE | ALLRECIPES
8 Romanesco Recipes for When Broccoli Gets Boring ... about the fat and calorie content as listed on the recipe but when I made this I came out with around 2 cups of pesto. The recipe says 4 servings but this pesto …
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See details


THIS GARLICKY BROCCOLI AND BEANS WITH PESTO RECIPE COMES ...
Aug 02, 2020 · The dish is basically a quick-cooking skillet of beans, broccoli, zucchini and cherry tomatoes, amped up with lots of garlic and bound in a cheeseless pesto sauce and a …
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See details


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Jul 07, 2020 · Need a low-carb meal in a few minutes? This fast and easy Asian keto stir fry has just five ingredients: boneless chicken thighs, broccoli, tamari soy sauce, garlic, and olive oil. And …
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See details


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Feb 11, 2019 · Broccoli and Chicken Noodle Soup Recipe. Traditional broccoli cheese soups often have more than 16 grams of fat and 2,000 milligrams of sodium per serving. This soup offers a …
From myrecipes.com
See details


KETO PESTO & FETA CHICKEN CASSEROLE - RECIPE (VIDEO ...
Dec 16, 2015 · This recipe was delicious use for olives. I added mushrooms, and the sauce was a bit soupy and delicious. Definitely an excellent recipe. Can be hard to find commercially prepared pesto using olive oil, not soybean or seed oils. I buy Mezzetta basil pesto …
From dietdoctor.com
See details


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