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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
