In Season: Penne with broccoli sauce

by Sarah Christine, Posted Sep 16th 2008 @ 3:01PM

Earthy, light and delicious- Penne with broccoli sauce is perfect for the fall season.

I was inspired to make this recipe yesterday when I was going through Whole Foods and saw the gorgeous broccoli crowns that are in season right now. While the color of this sauce speaks for itself, broccoli enhances this dish, giving it a fresh, earthy appeal. Great as a side dish or even a main- Penne with broccoli sauce is a light, healthy dish that's bursting with flavor.

Read on for the recipe from the cookbook: Fresh From the Farmers' Market by Janet Fletcher.

Tip: I chose to use whole wheat penne; the nutty flavor of the pasta complemented the pine nuts that are in the sauce.

2 tablespoons pine nuts
1/2 pound broccoli crowns
16 to 18 fresh basil leaves
1 garlic glove, thinly sliced
6 tablespoons extra virgin olive oil
2 tablespoons heavy cream
6 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper
1 pound dried penne or fusilli

Preheat over to 325 degrees F. Toast pine nuts on a baking sheet until they are golden brown and fragrant, 12 to 15 minutes. Cool.

Bring a large pot of salted water to a boil over high heat. Add broccoli and cook 3 minutes, then transfer with tongs to a sieve and drain well. Reserve the boiling water for cooking the pasta.

Cut broccoli into large chunks and place in food processor with basil and garlic. Process until finely chopped, stopping to scrape down sides of bowl once or twice. With motor running, add olive oil and cream through feed tube, processing until mixture is well blended and nearly smooth. Add pine nuts and process again until they are finely chopped. Transfer mixture to a bowl and stir in cheese and salt and pepper to taste.

Add pasta to the same boiling water used to cook the broccoli. Cook until al dente. Just before pasta is done, remove 1 cup of the boiling water. Whisk enough of the water into the broccoli mixture to make a sauce that will cost the pasta nicely.

Drain pasta and return to pot. Add about two-thirds of the sauce and toss well. Add more sauce, if desired, and toss again. Serve on warm plates. Serves 4-6

Adapted from the cookbook: Fresh From the Farmers' Market by Janet Fletcher.

Filed Under: Ingredients
Tags: broccoli, dinner, fall, Fresh from the farmers market, FreshFromTheFarmersMarket, in season, InSeason, Janet Fletcher, JanetFletcher, pasta with broccoli, PastaWithBroccoli, vegetables

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Reader comments (Page 1 of 1)

9-16-2008 @7:25PM Heather said... that looks discusting yet good at the same time.
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9-16-2008 @8:07PM Erica said... The kindergartener-voice in the back of my head is screaming, "EWWWW! GREEEEEN!"

Thankfully, the adult knows that "green" does not mean "bad" (unless it also is "fuzzy"), so I'll be on the lookout for broccoli when I hit the farmers' market tonight.
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9-16-2008 @8:59PM jsled said... I came back from picking up my CSA share, with broccoli and basil to complement the same from last week, loaded up google reader, and saw this recipe…

Switched out the heavy cream for 2% milk … and added the (peeled) broccoli stems as well. I always double the amount of garlic in any recipe, but I think I did ~ 3 clove equivalents here (using 2-3 mini-cloves = 1 clove); the garlic is very prevalent.

Basically a broccoli pesto, and it works! Yummy!

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9-16-2008 @9:01PM Debby said... This dish looks interesting and I am always looking for something to make with a green veggie-especially broccoli. Pair it with pasta and I am THERE!
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