Orecchiette with Purple Sprouting Broccoli and Calabrian Pesto Recipe

Introduction

This vibrant orecchiette dish combines tender purple sprouting broccoli with a flavorful Calabrian-style pesto. The rich blend of roasted vegetables, nuts, and fresh herbs makes it a perfect meal to enjoy any day of the week.

Ingredients

• 400g purple sprouting broccoli
• 5 tbsp extra virgin olive oil
• 375g orecchiette or other pasta shapes
• Grated parmesan or pecorino (or vegetarian alternative), to serve
• 3 tbsp extra virgin olive oil
• ½ small red onion, chopped
• 1 plum tomato, chopped
• 75g aubergine, cut into small chunks
• 125g roasted peppers from a jar, drained
• 1 garlic clove, chopped
• 1 red chilli, halved, deseeded and chopped (leave the seeds in for more heat)
• 40g blanched almonds, lightly toasted in a dry pan
• 60g ricotta
• 10g basil or parsley leaves

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a frying pan over medium-low heat. Add the chopped onion, tomato, and aubergine, frying gently for 8-10 minutes until the onion is pale golden and the vegetables are soft.
2. Step 2: Add the drained roasted peppers to the pan and cook for 2 minutes. Stir in the chopped garlic and chilli, then cook for another 2 minutes. Remove the mixture from heat and set aside to cool.
3. Step 3: Preheat the oven to 190°C (170°C fan)/gas mark 5. Trim the broccoli bases and halve any large pieces. Place in a roasting tin, drizzle with 4 tablespoons olive oil and season with salt and pepper.
4. Step 4: Add the garlic clove to the roasting tin, positioning it under the broccoli to toast without burning. Toss everything with your hands and roast for 15-20 minutes until tender, checking for doneness during cooking.
5. Step 5: Meanwhile, cook the pasta in boiling salted water according to the package instructions until al dente, usually a bit less than the recommended time.
6. Step 6: To make the pesto, transfer the cooled vegetable mixture to a food processor. Add the toasted almonds and the remaining 2 tablespoons olive oil. Season with salt and pepper, then pulse until combined but still textured.
7. Step 7: Stir in the ricotta and taste to adjust seasoning. Tear in the basil or parsley leaves and mix gently.
8. Step 8: Drain the pasta and toss it with the roasted broccoli, including the garlicky oil from the tin. Add enough pesto to coat the pasta evenly, saving the rest to serve on the side.
9. Step 9: Serve immediately with a generous grind of black pepper and a sprinkle of grated cheese.

Tips & Variations

• For a vegan version, replace ricotta with a plant-based alternative and use vegan cheese or nutritional yeast for serving.
• If you cannot find purple sprouting broccoli, regular broccoli or broccolini make excellent substitutes.
• Adjust the chilli quantity to your heat preference or substitute with smoked paprika for a milder flavor.
• To deepen the pesto flavor, add a squeeze of lemon juice before serving.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or olive oil to keep it moist. The pesto can be kept separately for up to 3 days and stirred through after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pasta?

Yes, any short pasta like penne, fusilli, or farfalle works well if you don’t have orecchiette.

How spicy is the pesto?

The heat depends on how much chilli you include. Leaving the seeds in makes it spicier, but you can reduce or omit chilli for a milder sauce.

Orecchiette with Purple Sprouting Broccoli and Calabrian Pesto Recipe

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★★★★★

4.4 from 89 reviews

• Author: Cleo
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and flavorful dish featuring tender orecchiette pasta tossed with roasted purple sprouting broccoli and a spicy, creamy Calabrian pesto made with roasted peppers, aubergine, toasted almonds, and ricotta. This recipe combines roasting, sautéing, and blending to create a comforting yet fresh Italian-inspired meal that’s perfect for spring.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 400g purple sprouting broccoli
• ½ small red onion, chopped
• 1 plum tomato, chopped
• 75g aubergine, cut into small chunks
• 125g roasted peppers from a jar, drained
• 1 garlic clove, chopped, plus extra garlic cloves for roasting broccoli
• 1 red chilli, halved, deseeded and chopped (keep seeds for more heat)
• 10g basil or parsley leaves

Pantry and Dairy

• 5 tbsp extra virgin olive oil (divided)
• 375g orecchiette or other pasta shapes
• 40g blanched almonds, lightly toasted in a dry pan
• 60g ricotta
• Grated parmesan or pecorino (or vegetarian alternative), to serve

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Instructions

1. Prepare the pesto base: Heat 1 tablespoon of extra virgin olive oil in a frying pan over medium-low heat. Add the chopped red onion, plum tomato, and aubergine chunks. Fry for 8 to 10 minutes, stirring occasionally, until the onion becomes pale golden and the tomatoes and aubergine are soft. Add the drained roasted peppers and cook for an additional 2 minutes. Then add the chopped garlic and red chilli and cook for another 2 minutes. Remove from heat and transfer the mixture to a plate to cool.
2. Roast the broccoli: Preheat the oven to 190°C (170°C fan oven, gas mark 5). Trim the base of the purple sprouting broccoli and halve any large pieces lengthways for even cooking. Place the broccoli in a roasting tin, drizzle with 1 tablespoon of extra virgin olive oil, season with salt and pepper, and add whole garlic cloves underneath the broccoli pieces to toast gently without burning. Toss to coat evenly with your hands. Roast in the oven for 15 to 20 minutes, checking doneness as you go; the broccoli should be tender and slightly caramelized.
3. Cook the pasta: While the broccoli roasts, bring a large pot of salted water to a boil. Add the orecchiette pasta and cook until al dente, usually a minute or two less than package instructions. Drain the pasta when done.
4. Make the Calabrian pesto: Place the cooled vegetable mixture from the plate into a food processor along with the lightly toasted almonds and the remaining 3 tablespoons of extra virgin olive oil. Season with salt and pepper, then pulse until the ingredients are well combined but still slightly coarse. Transfer the mixture to a bowl and stir in the ricotta cheese until smooth. Taste and adjust seasoning as needed. Tear in the basil or parsley leaves and mix gently.
5. Combine and serve: Toss the drained pasta with the roasted broccoli, including the garlicky juices from the roasting tin for extra flavor. Add enough pesto to coat the pasta evenly, reserving the rest to serve alongside. Plate the pasta and broccoli mixture, grind fresh black pepper over the top, and serve immediately with a generous sprinkling of grated parmesan or pecorino cheese.

Notes

• For a spicier dish, include the seeds in the red chilli when making the pesto.
• You can substitute orecchiette with other small pasta shapes like cavatappi or rigatoni.
• Make sure to toast the almonds lightly in a dry pan to enhance their flavor before adding to the pesto.
• If a vegetarian or vegetarian alternative of cheese is preferred, use suitable hard cheese substitutes for parmesan or pecorino.
• Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Italian

Keywords: Calabrian pesto, orecchiette pasta, purple sprouting broccoli, roasted vegetables, Italian pasta recipe, vegetarian pasta, spring vegetables, homemade pesto