Description
This delicious Orecchiette Pasta with Broccoli combines tender pasta with a medley of sautéed vegetables including Brussels sprouts, kale stems, and broccolini. Enhanced with a splash of white wine and creamy kale pepita pesto, it offers a flavorful, hearty main dish that's easily adaptable to vegan or gluten-free diets by omitting cheese or using gluten-free pasta.
Ingredients
Pasta
- 6 ounces orecchiette pasta
Vegetables
- 1½ cups halved Brussels sprouts
- ½ cup chopped kale stems
- Half bunch of broccolini, florets chopped, stems finely chopped
Other Ingredients
- Extra-virgin olive oil, for drizzling
- Splash of white wine or vegetable broth
- ½ cup cooked chickpeas, drained and rinsed
- ½ cup Creamy Kale Pepita Pesto (from the grain bowl recipe)
- Shavings of pecorino or parmesan cheese, optional
- Sea salt and freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package directions until al dente. Drain the pasta and toss with a drizzle of olive oil to prevent sticking. Set aside and return the empty pot to the stove to cool slightly.
- Sauté Vegetables: Drizzle the bottom of the pasta pot generously with olive oil and heat over medium. Add the halved Brussels sprouts, chopped kale stems, broccolini stems, and a pinch of salt. Cook, stirring occasionally, until the vegetables are nearly tender, about 10 minutes.
- Add Broccolini Florets: Stir in the chopped broccolini florets and cook until all vegetables are tender, approximately 3 to 5 minutes more.
- Deglaze: Add a splash of white wine to the pot and stir to loosen any browned bits from the bottom. Cook for 30 seconds to enhance flavor, then reduce heat to low.
- Combine Pasta and Chickpeas: Return the cooked pasta and drained chickpeas to the pot with the vegetables. Stir gently and cook just until heated through. Season with sea salt and freshly ground black pepper to taste.
- Serve: Transfer the pasta mixture to plates. Add generous dollops of creamy kale pepita pesto and top with pecorino or parmesan shavings, if desired. Serve immediately.
Notes
- To make this dish vegan, omit the cheese toppings.
- For a gluten-free version, substitute the orecchiette pasta with gluten-free pasta.
- The splash of white wine can be replaced with vegetable broth for a non-alcoholic option.
- Ensure the kale stems and broccolini stems are finely chopped so they cook evenly with other vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian