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5 from 1 vote

Pasta with Green Sauce

This pasta dish with green sauce is quick & easy to make, full of nutrition and also extremely delicious!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Side Dish
Cuisine: Italian, Mediterranean
Diet: Halal
Servings: 4 People
Calories: 660kcal
Author: Ayla Clulee

Equipment

Ingredients

  • 400 g broccoli fleurets (1 medium head)
  • 30 g butter
  • 30 g anchovies (around 8 pieces)
  • 1 tbsp capers (chopped)
  • 2 cloves garlic
  • 1 tablespoon pesto
  • 100 ml double cream
  • 20 g mascarpone cheese
  • 40 g blue cheese
  • 50 g parmesan cheese
  • 1 teaspoon salt
  • ⅓ teaspoon freshly ground black pepper
  • ⅓ teaspoon chilli flakes (or ½ chopped fresh red chilli)
  • 2 tablespoon parsley (chopped)
  • 400 g pasta of your choice
US Customary - Metric

Instructions

  • Start with preparing the broccoli. Cut it into small fleurets and cook in boiling water until soft, for about 8 to 10 minutes. Drain the broccoli and reserve the cooking liquid.
  • Boil some water for pasta and get your other ingredients ready while the broccoli is cooking.
  • Put a large pan or wok on medium heat at the same time as you start cooking your pasta in salty boiling water. (Assuming that you are using dry pasta which normally takes 12 to 14 minutes to cook. Always check the pasta packaging for the timing. You can adjust it to your liking of doneness).
  • Add butter to the pan (or wok) and let it melt before adding the anchovies.
  • As soon as the anchovies are melted and incorporated with butter, add the capers, and stir for 30 seconds before adding the garlic and pesto.
  • Give them a quick stir and then add the cream, mascarpone cheese, blue cheese, and parmesan.
  • Stir well until they all melt into a creamy sauce and then add the chilies, freshly ground black pepper, salt, and broccoli fleurets.
  • Gently simmer for 5-6 minutes until they all form a thick, green creamy sauce. Add a little cooking water from broccoli if the sauce is too thick.
  • Add the parsley just before adding the pasta to the sauce, stir well, and cook the sauce with the pasta for another couple of minutes before serving.

Notes

  • This green pasta sauce is a great way to transform the "boring" broccoli into "amazing".
  • You can refrigerate the pasta for up to 5 days. Cool the pasta down and put it in an airtight container before refrigerating.
  • You can do all your preparation (grating the cheese, weighing the ingredients and chopping the capers and parsley) while the broccoli is cooking.
  • When cooking the pasta, make sure you use a large pan with lots of water. Add plenty of salt and bring the water to a rapid boil before adding your pasta. Follow the instructions on the packaging for cooking time.

Nutrition

Calories: 660kcal | Carbohydrates: 84g | Protein: 28g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 66mg | Sodium: 1203mg | Potassium: 662mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1606IU | Vitamin C: 93mg | Calcium: 414mg | Iron: 3mg