Rigatoni with Pesto & Broccoli
Author: this little italian
Recipe type: Pasta
Prep time:
Cook time:
Total time:
Serves: 4 servings
Rigatoni with fresh pesto and broccoli is light and healthy. Add mascarpone for some creamy richness.
Ingredients
- 1 lb Rigatoni
- 1 lb of fresh Broccoli
- 1 shallot
- 2 cloves of garlic
- 8 oz package of Enoki mushrooms
- I bunch of parsley
- 1 bunch of oregano
- 1 bunch of basil
- Olive oil
- 2 handfuls Pecorino cheese
- Splash of water or white wine
- (Reserve a cup of the hot salted pasta water for later.)
- ½ lemon
Seasonings
- Salt and Pepper plus these dried herbs:
- Oregano
- Parsley
- Basil
- Dill Weed
- Onion Powder
Instructions
Pesto:
- Rinse herbs, pat dry. Remove the leaves from the parsley, oregano and basil. Place inside the blender. Add some salt, pepper and a splash of white wine. Begin to blend while adding olive oil until you reach a nice, fluid consistency. Add a handful of Pecorino and blend it in.
Veggies:
- Peel broccoli stalks and slice ½” thick. Remove the florets and cut the large ones in half. You just want to make sure the pieces are uniform in size for even cooking. The stalks will take a little more time than the florets, so smaller cut stalks, ok.
- In a large pan, heat up some olive oil (about two spins around the pan)
- Mince the shallot and garlic, add to the pan. The mushrooms are about 5”-6” in length, so just clean them up and cut the lengths into thirds, add to pan. Season as you go with salt, pepper and the dried herbs. Add the broccoli and ¼ cup of white wine. Cook until the broccoli is tender, stirring occasionally. Remove from heat.
Rigatoni:
- Bring a large pot of salted water to a boil (for the Rigatoni). Follow package instructions. When you are about halfway through the cooking time, ladle out a cup of the water and reserve for later. When the Rigatoni is al dente, drain well and place back into the pot, OFF THE HEAT. Add the pesto to the pot. Stir. Add the broccoli and mushrooms to the pot, gently stir these in. Add another handful of cheese. This is where you may also want to add some of the reserved pasta water to get the consistency you like. The “sauce” should be loose, but not watery. Squeeze a half a lemon over the top, stir gently and serve.
Notes
Variations (if you want)
You can add some yummy sautéed shrimp or chicken to this dish if you want a little protein. About the mushrooms, use anything you like. I also like the earthy ones, crimini, shitake or chanterelles are good.
I also love to dollop some Mascarpone or Ricotta INTO THE BOTTOM of the plate. When you place the hot Fusilli and pesto on top, it adds a delicious, rich creaminess to the dish.
For presentation, a little drizzle of olive oil on top of the plated pasta adds flavor and a beautiful glistening sheen.
You can add some yummy sautéed shrimp or chicken to this dish if you want a little protein. About the mushrooms, use anything you like. I also like the earthy ones, crimini, shitake or chanterelles are good.
I also love to dollop some Mascarpone or Ricotta INTO THE BOTTOM of the plate. When you place the hot Fusilli and pesto on top, it adds a delicious, rich creaminess to the dish.
For presentation, a little drizzle of olive oil on top of the plated pasta adds flavor and a beautiful glistening sheen.
