SPAGHETTI WITH BROCCOLI AND WALNUT-RICOTTA PESTO
This spaghetti sauce is a creamy, pungent walnut-thickened pesto that is thinned out with a small amount of cooking water from the pasta. Break up the broccoli florets so the flowers are quite small. They will absorb the sauce in the nicest way when you toss everything together.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield Serves 6
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 9 grams, Carbohydrate 60 grams, Fat 13 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 368 milligrams, Sugar 3 grams
BROCCOLI-WALNUT PESTO WITH PASTA
Low in cholesterol and high in vitamins, broccoli packs this pesto with extra nutritional value. Using walnuts instead of the traditional pine nuts is less expensive, subtracts calories and adds fiber. Serve over whole wheat pasta, or try brown rice pasta for a gluten-free option.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes. Set aside to cool.
- Pulse together 1/4 cup of the walnuts and the garlic in a food processor; add the broccoli, basil, broth, nutmeg, red pepper flakes if using, 3/4 teaspoon salt and the lemon juice, and pulse until just combined. Slowly drizzle in the oil through the feed tube with the processor running and puree until a slightly chunky sauce forms, scraping down the sides of the bowl as needed. Add 2 tablespoons of the cheese and pulse until incorporated.
- Cook the pasta in a large pot of salted water according to the package directions. Drain, reserving 1/2 cup of the cooking liquid.
- Toss the pasta with the pesto in the dry pot or a mixing bowl, along with some of the reserved cooking liquid. Add the remaining cooking liquid if needed and additional salt to taste.
- Transfer the pasta to individual bowls and sprinkle with the remaining 1 tablespoon cheese. Chop the remaining walnuts and scatter on top. Garnish with basil leaves and serve.
Nutrition Facts : Calories 410 calorie, Fat 15.5 grams, SaturatedFat 2 grams, Cholesterol 1 milligrams, Sodium 554 milligrams, Carbohydrate 57 grams, Fiber 8 grams, Protein 13 grams, Sugar 3 grams
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