Broccoli Pesto Pasta with Whipped Ricotta.
If you’re in the mood for a delicious and vibrant dish that combines the earthy flavors of broccoli with the creaminess of ricotta, look no further! This Broccoli Pesto Pasta with Whipped Ricotta is not just a feast for the eyes, but a wholesome meal that can easily become a weeknight favorite. With a blend of fresh basil, zesty lemon, and a hint of spice, this recipe elevates your typical pasta dish to something truly special. Plus, it’s a great way to sneak in some greens without anyone noticing. Let’s dive into the details and get cooking!
Why Broccoli Pesto Pasta with Whipped Ricotta. is Worth Your Time
Broccoli Pesto Pasta with Whipped Ricotta is worth every minute spent in the kitchen for several reasons. Firstly, it’s packed with nutrients, making it a healthy choice for you and your family. Secondly, the vibrant green pesto not only looks enticing but also offers a deliciously unique flavor profile that sets it apart from traditional pasta dishes. Additionally, the whipped ricotta adds a creamy texture that complements the pasta beautifully. And if you’re looking for a dish that can be made in under 30 minutes, this is it!
Ingredient List
- 1 large head of broccoli, roughly chopped
- 1/2 cup fresh basil
- 1/2 cup grated parmesan cheese
- 1/4 cup extra virgin olive oil
- Kosher salt, to taste
- 1 pinch crushed red pepper flakes
- 3/4 pound of your favorite pasta
- 1 tablespoon salted butter
- 1 medium shallot, thinly sliced
- Zest and juice of 1 lemon
- Black pepper, to taste
- 1 cup whole milk ricotta cheese, whipped in the food processor, if desired
What You’ll Need (Gear)
- Large pot for boiling pasta
- Food processor for making the pesto
- Skillet for sautéing shallots
- Measuring cups and spoons
- Colander for draining pasta
Directions: Broccoli Pesto Pasta with Whipped Ricotta.
Step 1: Prepare the Broccoli
Start by bringing a large pot of salted water to a boil. Add the chopped broccoli and cook for about 3-4 minutes, until vibrant green and tender. Using a slotted spoon, transfer the broccoli to an ice bath to halt the cooking process. Reserve the pot of water for cooking the pasta.
Step 2: Make the Broccoli Pesto
In a food processor, combine the blanched broccoli, fresh basil, grated parmesan cheese, extra virgin olive oil, kosher salt, and crushed red pepper flakes. Blend until smooth, scraping down the sides as necessary. Taste and adjust seasoning, adding more salt or pepper if desired. Set aside.
Step 3: Cook the Pasta
Bring the reserved water back to a boil. Add your favorite pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Step 4: Sauté the Shallots
In a skillet, melt the salted butter over medium heat. Add the thinly sliced shallots and sauté until they are soft and translucent, about 3-4 minutes.
Step 5: Combine Everything
Once the shallots are ready, add the drained pasta to the skillet. Stir in the broccoli pesto along with the zest and juice of one lemon. Gradually add reserved pasta water as needed, stirring until the pasta is well coated and creamy.
Step 6: Whip the Ricotta
If you haven’t already, whip the whole milk ricotta cheese in a food processor until it’s creamy and smooth. This step is optional, but it adds a luxurious texture to the dish.
Step 7: Serve!
Serve the pasta warm, topped with a generous dollop of whipped ricotta. Finish with a sprinkle of black pepper and additional grated parmesan if desired. Enjoy this delightful Broccoli Pesto Pasta with Whipped Ricotta!
Budget & Availability Swaps
- Fresh basil can be swapped for spinach or arugula if basil is out of season.
- Parmesan cheese can be replaced with pecorino or nutritional yeast for a dairy-free option.
- You can use any short pasta shape like penne or fusilli for variety.
- Whole milk ricotta can be substituted with cottage cheese for a lighter option.
Don’t Do This
- Don’t overcook the broccoli; it should be tender but still vibrant in color.
- Be careful not to add too much pasta water at once; you want the sauce to be creamy, not watery.
- Avoid using pre-shredded cheese, as it often contains anti-caking agents that affect the texture of the pesto.
Leftovers & Meal Prep
This Broccoli Pesto Pasta with Whipped Ricotta is perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of water or olive oil to help revive the creamy sauce. The flavors actually deepen after a day, making it even more delicious!
Common Questions
Can I freeze Broccoli Pesto Pasta with Whipped Ricotta?
While you can freeze the broccoli pesto separately, it’s best to avoid freezing the pasta dish with whipped ricotta as the texture may change upon thawing. Instead, store leftovers in the fridge for optimal freshness.
What pasta works best for this recipe?
You can use any type of pasta you enjoy, but short shapes like penne or fusilli are ideal as they hold onto the creamy pesto well. Whole grain or gluten-free pasta also works beautifully!
Can I make the pesto ahead of time?
Absolutely! The broccoli pesto can be made up to a week in advance. Store it in an airtight container in the fridge, and it will be ready to toss with pasta whenever you need it.
How can I add protein to this dish?
For a heartier meal, consider adding grilled chicken or shrimp. You can also toss in chickpeas or white beans for a vegetarian protein boost. For a delicious twist, try it with Grilled Chicken Pesto Subs.
Next Up in Your Queue
- Instant Pot Ricotta Recipe
- Grilled Chicken Pesto Subs
- Vegetable Lasagna
- Spinach and Ricotta Stuffed Shells
Ready, Set, Cook
Now that you have the ultimate guide to making Broccoli Pesto Pasta with Whipped Ricotta, it’s time to roll up your sleeves and get cooking! This dish not only showcases the versatility of broccoli but also brings together flavors that are sure to impress. Whether you’re serving it for a casual weeknight dinner or a special occasion, this pasta dish is bound to be a hit at your table. Enjoy every bite, and don’t forget to share your culinary masterpiece with friends and family!
Broccoli Pesto Pasta with Whipped Ricotta.
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add the chopped broccoli and cook for about 3-4 minutes, until vibrant green and tender. Using a slotted spoon, transfer the broccoli to an ice bath to halt the cooking process. Reserve the pot of water for cooking the pasta.
- In a food processor, combine the blanched broccoli, fresh basil, grated parmesan cheese, extra virgin olive oil, kosher salt, and crushed red pepper flakes. Blend until smooth, scraping down the sides as necessary. Taste and adjust seasoning, adding more salt or pepper if desired. Set aside.
- Bring the reserved water back to a boil. Add your favorite pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a skillet, melt the salted butter over medium heat. Add the thinly sliced shallots and sauté until they are soft and translucent, about 3-4 minutes.
- Once the shallots are ready, add the drained pasta to the skillet. Stir in the broccoli pesto along with the zest and juice of one lemon. Gradually add reserved pasta water as needed, stirring until the pasta is well coated and creamy.
- If you haven’t already, whip the whole milk ricotta cheese in a food processor until it’s creamy and smooth. This step is optional, but it adds a luxurious texture to the dish.
- Serve the pasta warm, topped with a generous dollop of whipped ricotta. Finish with a sprinkle of black pepper and additional grated parmesan if desired. Enjoy this delightful Broccoli Pesto Pasta with Whipped Ricotta!
Notes
- Fresh basil can be swapped for spinach or arugula if basil is out of season.
- Parmesan cheese can be replaced with pecorino or nutritional yeast for a dairy-free option.
- You can use any short pasta shape like penne or fusilli for variety.
- Whole milk ricotta can be substituted with cottage cheese for a lighter option.
