Creamy Broccoli Pasta with Crispy Panko
By Steve DunnPublished on September 23, 2024
Time
55 minutes
Yield
Serves 6
Ingredients
1⁄2 cup plus 1 tablespoon extra-virgin olive oil, divided1⁄2 cup panko bread crumbs 1⁄8 teaspoon plus 2 teaspoons table salt, divided, plus salt for cooking broccoli and pasta1⁄8 teaspoon plus 1 teaspoon pepper, divided1 1⁄2 pounds broccoli, florets cut into 1-inch pieces, stalks cut into 1⁄2-inch pieces2 garlic cloves, smashed and peeled1 pound penne, rigatoni, or other short tubular pasta2 cups fresh basil leaves 1 cup plain Greek yogurt 1 ounce Pecorino Romano cheese, grated (1⁄2 cup), plus extra for serving1⁄4 cup pine nuts, toasted 1 teaspoon grated lemon zest plus 2 tablespoons juice2 anchovy fillets (optional)
Before You Begin
Using a conventional blender will produce the smoothest sauce, but an immersion blender can be used if needed. We prefer the richness of whole-milk yogurt, but low-fat yogurt can be used instead. There is no need to peel the broccoli stalks here.
Instructions
- Bring 4 quarts water to boil in large pot. While water is coming to boil, heat 1 tablespoon oil in 10-inch skillet over medium heat until shimmering. Add panko and cook, stirring frequently, until golden brown, about 4 minutes. Off heat, stir in ⅛ teaspoon salt and ⅛ teaspoon pepper. Transfer panko to plate to cool.
- Add broccoli stalks, garlic, and 1 tablespoon salt to boiling water and cook, stirring occasionally, until stalks are tender, about 6 minutes. Using spider skimmer or slotted spoon, transfer stalks and garlic to blender; set aside.
- Return water to boil. Add florets and cook until bright green and tender, about 3 minutes. Using spider skimmer, transfer two-thirds of florets to bowl. Transfer remaining florets to blender with stalks and garlic. Return water to boil, add pasta, and cook, stirring often, until al dente.
- While pasta cooks, add basil; yogurt; Pecorino; pine nuts; lemon zest and juice; anchovies, if using; and remaining ½ cup oil, 2 teaspoons salt, and 1 teaspoon pepper to blender and process until mixture resembles pesto, about 20 seconds, scraping down sides of blender jar. With blender running, slowly add ½ cup water and process until sauce is smooth and thick but fluid, about 20 seconds, adding additional water as needed.
- Reserve 1 cup cooking water, then drain pasta and return it to pot. Off heat, add sauce and reserved florets and stir gently to combine. Adjust consistency with reserved cooking water as needed. Season with salt to taste, and serve immediately, passing panko and extra Pecorino separately.
Time
55 minutesYield
Serves 6Ingredients
1⁄2 cup plus 1 tablespoon extra-virgin olive oil, divided
1⁄2 cup panko bread crumbs
1⁄8 teaspoon plus 2 teaspoons table salt, divided, plus salt for cooking broccoli and pasta
1⁄8 teaspoon plus 1 teaspoon pepper, divided
1 1⁄2 pounds broccoli, florets cut into 1-inch pieces, stalks cut into 1⁄2-inch pieces
2 garlic cloves, smashed and peeled
1 pound penne, rigatoni, or other short tubular pasta
2 cups fresh basil leaves
1 cup plain Greek yogurt
1 ounce Pecorino Romano cheese, grated (1⁄2 cup), plus extra for serving
1⁄4 cup pine nuts, toasted
1 teaspoon grated lemon zest plus 2 tablespoons juice
2 anchovy fillets (optional)
Test Kitchen Techniques
Ingredients
1⁄2 cup plus 1 tablespoon extra-virgin olive oil, divided
1⁄2 cup panko bread crumbs
1⁄8 teaspoon plus 2 teaspoons table salt, divided, plus salt for cooking broccoli and pasta
1⁄8 teaspoon plus 1 teaspoon pepper, divided
1 1⁄2 pounds broccoli, florets cut into 1-inch pieces, stalks cut into 1⁄2-inch pieces
2 garlic cloves, smashed and peeled
1 pound penne, rigatoni, or other short tubular pasta
2 cups fresh basil leaves
1 cup plain Greek yogurt
1 ounce Pecorino Romano cheese, grated (1⁄2 cup), plus extra for serving
1⁄4 cup pine nuts, toasted
1 teaspoon grated lemon zest plus 2 tablespoons juice
2 anchovy fillets (optional)
Test Kitchen Techniques
Ingredients
1⁄2 cup plus 1 tablespoon extra-virgin olive oil, divided
1⁄2 cup panko bread crumbs
1⁄8 teaspoon plus 2 teaspoons table salt, divided, plus salt for cooking broccoli and pasta
1⁄8 teaspoon plus 1 teaspoon pepper, divided
1 1⁄2 pounds broccoli, florets cut into 1-inch pieces, stalks cut into 1⁄2-inch pieces
2 garlic cloves, smashed and peeled
1 pound penne, rigatoni, or other short tubular pasta
2 cups fresh basil leaves
1 cup plain Greek yogurt
1 ounce Pecorino Romano cheese, grated (1⁄2 cup), plus extra for serving
1⁄4 cup pine nuts, toasted
1 teaspoon grated lemon zest plus 2 tablespoons juice
2 anchovy fillets (optional)
Test Kitchen Techniques
Why This Recipe Works
We wanted to make a creamy, complex broccoli pasta that contains an ample amount of the vegetable. We started off by blanching the broccoli stems and florets, a convenient technique since cooking pasta also requires a pot of boiling water. We blended the stems and some of the florets with a pesto-inspired roster of ingredients to make a light, fresh, vegetal sauce. Adding Greek yogurt to the sauce gave it creamy body without muting the delicate pesto and broccoli flavors Combining the sauce, reserved florets, and pasta off the heat ensured that the sauce warmed through gently without curdling. A sprinkle of Pecorino Romano and a smattering of toasted panko bread crumbs made a dynamic finishing touch.
Want more? Read the whole storyBefore You Begin
Using a conventional blender will produce the smoothest sauce, but an immersion blender can be used if needed. We prefer the richness of whole-milk yogurt, but low-fat yogurt can be used instead. There is no need to peel the broccoli stalks here.
Instructions
- Bring 4 quarts water to boil in large pot. While water is coming to boil, heat 1 tablespoon oil in 10-inch skillet over medium heat until shimmering. Add panko and cook, stirring frequently, until golden brown, about 4 minutes. Off heat, stir in ⅛ teaspoon salt and ⅛ teaspoon pepper. Transfer panko to plate to cool.
- Add broccoli stalks, garlic, and 1 tablespoon salt to boiling water and cook, stirring occasionally, until stalks are tender, about 6 minutes. Using spider skimmer or slotted spoon, transfer stalks and garlic to blender; set aside.
- Return water to boil. Add florets and cook until bright green and tender, about 3 minutes. Using spider skimmer, transfer two-thirds of florets to bowl. Transfer remaining florets to blender with stalks and garlic. Return water to boil, add pasta, and cook, stirring often, until al dente.
- While pasta cooks, add basil; yogurt; Pecorino; pine nuts; lemon zest and juice; anchovies, if using; and remaining ½ cup oil, 2 teaspoons salt, and 1 teaspoon pepper to blender and process until mixture resembles pesto, about 20 seconds, scraping down sides of blender jar. With blender running, slowly add ½ cup water and process until sauce is smooth and thick but fluid, about 20 seconds, adding additional water as needed.
- Reserve 1 cup cooking water, then drain pasta and return it to pot. Off heat, add sauce and reserved florets and stir gently to combine. Adjust consistency with reserved cooking water as needed. Season with salt to taste, and serve immediately, passing panko and extra Pecorino separately.
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