I come from an Italian family, so pasta is a staple in our house. It is a tradition that every Sunday we eat pasta. Normally my dad prepares the meal, but this week I went ahead and prepared a hearty bowl of Sfoglini Reginetti with broccoli pesto. This Recipe doesn’t really call for cooking, but it’s so delicious I had to share it.
Reginetti pasta, which is made with organic grains grown in North America, has a beautiful shape, with a ribbon pattern on both sides. The shape remains even after baking.
The broccoli in this recipe replaces a traditional pesto sauce, made with pine nuts and basil. Broccoli and pasta are cooked together in a pot of boiling water, for about 8-9 minutes. You want the vegetables to have a soft, malleable texture to create the sauce.
While it’s on the stove, heat a skillet with olive oil and chopped garlic. The recipe also calls for Chili Flakes at this stage, but I chose not to. Cook the garlic until it begins to brown, allowing it to impart a sweet and salty aroma.
When the pasta and broccoli are cooked, transfer them to the pan, along with a tablespoon or two of the pasta water. Gently mash the broccoli with the back of a wooden spoon, allowing it to form the sauce. This step should only take a few minutes.
Finally, top the dish with grated cheese and additional chili flakes, if desired. I also added a tablespoon of butter for more flavor.
It is very rich in ingredients and vegetables, allowing every flavor to shine. The crunchy texture of garlic comes through with every bite. Whether you need a tasty way to get your kids eating more veggies or a new recipe to add to your meal rotation, consider this your next choice. It’s sure to please any pasta lover in your household.
To make this dish, find the complete recipe here. Until next time, happy baking!
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