Broccoli Pesto Pasta

Instructions

1. Prepare the Broccoli

   7 min hands-on

   • Trim the tough end of the broccoli stalk and peel any fibrous outer layer.
   • Chop the broccoli, including the stalk, into small chunks.
   • Place in a food processor and pulse until finely minced, resembling coarse crumbs.
   • Set aside.

2. Prep the Aromatics

   5 min hands-on

   • Peel and finely mince the garlic cloves.
   • Thinly slice the dried chilies.
   • Grate the parmesan cheese and set aside.
   • Roughly chop the fresh parsley for garnish.

3. Boil the Pasta

   2 min hands-on19 min waiting

   • Fill a large saucepan with water, add a generous pinch of salt, and bring to a rolling boil.
   • Cook the whole wheat pasta until 1-2 minutes less than al dente.
   • Reserve some pasta cooking water, then drain the pasta.

4. Cook the Aromatics and Capers

   3 min hands-on

   • Heat olive oil in a large, deep frying pan over medium heat.
   • Add minced garlic, sliced chilies, and capers.
   • Sauté for 2-3 minutes, stirring frequently, until the garlic is aromatic and the chilies soften slightly.

5. Deglaze with Balsamic

   2 min hands-on

   • Pour in the balsamic vinegar and allow it to evaporate completely, about 1-2 minutes, stirring constantly.

6. Cook the Broccoli Mixture

   2 min hands-on7 min waiting

   • Add the minced broccoli to the pan, stirring well to coat in the fragrant oil and aromatics.
   • Cook for 6-7 minutes over medium heat, stirring occasionally, until the broccoli softens and begins to break down.

7. Combine Pasta and Sauce

   3 min hands-on

   • Add the cooked pasta to the pan with the broccoli mixture.
   • Pour in a small amount of reserved pasta cooking water and stir vigorously.
   • Continue stirring and cooking for 2-3 minutes until the pasta is fully coated and the sauce is creamy.

8. Incorporate the Parmesan

   1 min hands-on

   • Remove the pan from heat and stir in most of the grated parmesan cheese.
   • Mix until the cheese melts and combines with the sauce.
   • Adjust seasoning with salt and black pepper to taste.

9. Plate and Garnish

   2 min hands-on

   • Divide the pasta among serving plates.
   • Sprinkle each portion with the remaining grated parmesan cheese and chopped parsley.
   • Add freshly ground black pepper or additional chile slices for extra spice.
   • Cooking tips:
   • For a nuttier depth of flavor, lightly toast the minced broccoli in a dry pan for 1-2 minutes before adding it to the oil.
   • If you prefer a crunchier texture, reserve some broccoli chunks and fold them in during the final minute of cooking.
   • Make sure to use high-quality parmesan cheese for the best umami flavor. A microplane grater works best to achieve a fine, fluffy texture.
   • Always reserve pasta water before draining—it's key to achieving a silky sauce!