Walnut-Basil Rigatoni & Broccoli

Instructions

1. Prepare the Bread Base

   3 min hands-on10 min waiting

   • Slice the bread into small cubes.
   • Place the bread in a bowl, pour in the milk, and let it soak until softened.

2. Prep the Broccoli

   3 min hands-on

   • Cut the broccoli into bite-sized florets.
   • Slice thick stalks into even pieces.

3. Blanch the Broccoli

   2 min hands-on4 min waiting

   • Bring a large pot of salted water to a boil.
   • Add the broccoli and cook until tender but vibrant green.
   • Transfer to ice water, then drain and set aside.

4. Toast the Walnuts

   4 min hands-on

   • Heat a dry skillet over medium heat.
   • Toast the walnuts, stirring frequently, until fragrant.
   • Roughly chop a portion for garnish.

5. Blend the Walnut Cream Sauce

   3 min hands-on

   • Combine the milk-soaked bread, remaining walnuts, fresh basil, some grated Parmesan, and olive oil in a blender.
   • Blend until smooth and creamy, adjusting with water if needed.

6. Cook the Pasta

   2 min hands-on8 min waiting

   • Bring the broccoli water back to a boil.
   • Cook the pasta until al dente, reserving some pasta water before draining.

7. Prepare the Garlic Base

   3 min hands-on

   • Heat olive oil in a skillet over low heat.
   • Mince the garlic and sauté with cayenne pepper until fragrant.

8. Incorporate the Broccoli

   2 min hands-on

   • Add the blanched broccoli to the skillet.
   • Lightly mash the broccoli to create a chunky sauce base.

9. Combine the Walnut Cream

   3 min hands-on

   • Pour the walnut cream sauce into the skillet with the broccoli.
   • Stir to combine, adding pasta water gradually to reach desired consistency.
   • Stir in ground nutmeg.

10. Toss the Pasta

    2 min hands-on

    • Add the cooked rigatoni to the skillet.
    • Toss everything together over low heat, ensuring the sauce coats the pasta.

11. Season and Serve

    2 min hands-on

    • Season with salt and black pepper to taste.
    • Plate the pasta and sprinkle with chopped walnuts and remaining Parmesan.
    • Serve immediately.
    • Cooking tips:
    • For an extra creamy sauce, blend in a small splash of the reserved pasta water when making the walnut cream.
    • Toasting the walnuts enhances their nutty flavor, so don’t skip this step.
    • Use fresh basil for a bright, aromatic flavor. Avoid dried basil, as it won’t provide the same freshness.
    • If the sauce thickens too much while combining with the pasta, add additional pasta water in small increments to loosen it.
    • To ensure a smooth walnut cream, soak the bread thoroughly in milk and blend until completely smooth.