Chef Bihi Orecchiette with Broccoli and Cauliflower
Embrace the flavors of this vibrant dish that combines the wholesome goodness of broccoli and cauliflower. With each bite, you’ll experience the rich, comforting flavors that make this pasta a delightful choice for a family meal or a cozy dinner with friends.
Recipe Information
- Servings: 4
- Total Time: 30 minutes
- Difficulty: Easy
Ingredients
- 500 g Orecchiette
- 1 Broccoli
- ½ Cauliflower
- 2 tablespoons Almonds
- 4 tablespoons Parmesan cheese, diced
- 4 tablespoons Olive oil
- 8 Sundried tomatoes or a handful of cherry tomatoes, in season
- 8 slices of Italian fennel salami (optional)
- Fresh basil leaves, a handful
- Fleur de sel, to taste
- Freshly ground black pepper, to taste
Instructions
- Boil water for the pasta.
- Boil water for the broccoli and cauliflower or steam them in a basket.
- In a KitchenAid blender, add almonds, diced Parmesan cheese, basil, olive oil, and pepper. Blend until you achieve a pesto consistency.
- Wash and cut the broccoli and cauliflower into small florets.
- Slice the salami into thin strips.
- Chop the tomatoes into small pieces.
- Cook the broccoli and cauliflower for a few minutes. They should remain crisp (about 3 minutes after boiling). Drain and rinse under cold water to stop the cooking process.
- Cook the orecchiette according to the package instructions, removing 2 minutes for al dente.
- In a wok-style pan, sauté the salami for 1 minute. Add the pesto and a ladle of pasta cooking water to create a creamy emulsion.
- Turn off the heat and add the chopped tomatoes, broccoli, cauliflower, and drained pasta. Turn the heat back on high.
- Sauté for 1 more minute before serving.
Notes
You can substitute the Italian salami with a vegetarian option, or omit it altogether for a completely plant-based meal.
Recipe Tips
For enhanced flavor, consider adding chili flakes if you enjoy a bit of spice! You can also switch the cheese to a non-dairy alternative to make it vegan-friendly.
Nutritional Information
Per serving: 450 calories, 15g protein, 22g fat, 52g carbohydrates.
Frequently Asked Questions (FAQ)
1. Can I use different vegetables?
Yes! Feel free to use other seasonal vegetables like spinach or peas for variation.
2. Is this recipe gluten-free?
To make it gluten-free, substitute the orecchiette with a gluten-free pasta option.
3. How can I store leftovers?
Store leftovers in an airtight container in the fridge for up to three days. Reheat in a pan or microwave before serving.
4. Can I prepare the pesto ahead of time?
Absolutely! The pesto can be made in advance and stored in the fridge for about a week.
5. What can I serve with this dish?
This dish pairs well with a light salad or some crusty bread on the side.
