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Orecchiette Verde

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Orecchiette Verde

creamy broccoli and spinach pesto pasta with arugula and pumpkin seeds

Informations supplémentaires
35 min. | 619 kcal | easy | Family, Favorite, Vegetarian, Needs a blender |
1. Setup Bring a pot of salted water to a boil. Cut the broccoli into small pieces. Chop the onion.
2. Blanch the broccoli Cook the broccoli and spinach in boiling water for 2-3 minutes. Remove with a slotted spoon.
3. Cook the pasta Add the pasta to the pot of boiling water and cook 8-10 minutes until tender. Drain.
4. Cook the onion Heat a drizzle of oil in a pan over medium-high heat. Cook the onion for 4-5 minutes until lightly browned. Add salt. Remove from the pan.
5. Make the sauce Place 3/4 of the broccoli and spinach in a container with the onion, cream, basil, salt and pepper. Use a hand blender or a food processor to reduce everything to a homogeneous sauce. Add the remaining broccoli, arugula, cooked pasta and sauce to the pan and heat 2-3 minutes over medium-high heat. Adjust salt and pepper to taste.
6. Plate your dish Serve the pasta and garnish with the Parmesan and pumpkin seeds. Bon appétit!
200 g Orecchiette
40 g Baby Spinach
40 g Arugula
0.5 unit White Onion(s)
1 unit Broccoli
1 unit Basil
120 ml Cream 18%
30 g Parmesan shavings
15 g Pumpkin Seeds
What you need pot, strainer, pan, hand mixer or food processor
619 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 86g
29%
fat 21g
32%
cholesterol 50mg
17%
fiber 5g
20%
protein 23g
saturated 10g
50%
sodium 330mg
14%
sugar 5g
trans 0g