Trofie Pasta With Broccoli and Pine Nut Sauce

  • Difficulty: Medium
  • 25 minutes
  • 2 servings

Cook the trofie pasta al dente so that the contrast between their texture and that of the juicy cherry tomatoes can be enjoyed at its highest. But give the final blow to your palate by whipping up a buttery slightly hot sauce made with broccoli, baby spinach, and pine nuts.

Ingredients Needed for Trofie Pasta With Broccoli and Pine Nut Sauce

10 ounces of broccoli
3 cups of boiled water
1 ounce butter
2 garlic cloves, crushed
4 ounces of baby spinach
¾ cup milk
salt
pepper
1 teaspoon red peppercorns, crushed
1 tablespoon roasted pine nuts
1 pound trofie pasta
5 fresh basil leaves
12 ounces of cherry tomatoes, halved

How to Cook Trofie Pasta With Broccoli and Pine Nut Sauce

  1. Add the broccoli to a pot and pour the boiled water over them. Let soak for 5 minutes.
  2. Melt the butter in a skillet over low heat and add the garlic. Cook and stir for 30 seconds or so.
  3. Add the baby spinach and broccoli. Cook and stir for 1-2 minutes. Add the milk and stir in. Season with salt, pepper, and red peppercorns, stir them in and remove from heat.
  4. Transfer to a blender. Blend until smooth and set aside.
  5. Fill a medium cooking pot halfway with water, salt it and bring to a boil. Add the pasta and basil leaves and boil for 7 minutes.
  6. Serve mixed with broccoli sauce and cherry tomatoes.

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