Best Broccoli And Walnut Spaghetti Recipes

SPAGHETTI WITH BROCCOLI AND WALNUT-RICOTTA PESTO

Spaghetti With Broccoli and Walnut-Ricotta Pesto image

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

Ingredients

1 garlic clove, cut in half, green shoot removed
2 tablespoons shelled walnuts (about 3/4 ounce)
1 cup basil leaves
1/4 cup fresh ricotta
2 tablespoons warm water
1/4 cup freshly grated Parmesan, plus additional for sprinkling (Pecorino can be substituted for some of the Parmesan)
2 tablespoons extra virgin olive oil
1 tablespoon walnut oil
Salt to taste
1/2 pound broccoli crowns, broken into small florets
1 pound spaghetti
About 1/4 cup pasta cooking water (more to taste)

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 AND WALNUT SPAGHETTI

Broccoli and Walnut Spaghetti image

Ready in under 30 mins, the broccoli provides iron and is a superfood. Don't be tempted to skimp on the last bit of oil it can be very dry without it.

Provided by PinkCherryBlossom

Categories One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 slice brown bread
50 g walnuts
200 g spaghetti
200 g broccoli, in florets
2 garlic cloves, chopped
1 lemon, juice and zest of
2 tablespoons parsley
2 tablespoons olive oil

Steps:

Put bread and walnuts in food processor and process to coarse crumbs.
Put spaghetti on to cook by packet instructions, four minutes from the end lob in the broccoli.
Heat 3 tbsp of the oil in a pan and fry the breadcumb mixture until lightly toasted add garlic, parsley and lemon zest.
Drain the pasta and broccoli and toss everything together.
Serve drizzled with the oil and lemon juice.

Nutrition Facts : Calories 795.5, Fat 32.6, SaturatedFat 3.9, Sodium 131, Carbohydrate 106.7, Fiber 8.9, Sugar 7.8, Protein 23.5

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