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Photo Credit: Elizabeth Newman

Broccoli And Pearl Onion Pasta

10 MINPrep Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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My sister, Eloisa, absolutely loved a farro, broccoli, and cipollini onion dish my mom used to make when we were kids. I re-created the dish, making it a more weeknight-friendly meal by replacing the farro with faster-cooking farfalle pasta and the cipollini onions with peeled and easy-to-find frozen pearl onions. Now, Eloisa can make this after work for both herself and for her son, Julian. Even better, it's great hot or cold, as a salad. I love to use an extra fun pasta bite-sized pasta shape for pasta salads like this one, and strozzapreti is a great pick.


Broccoli And Pearl Onion Pasta


Main Course

Prep Time

10 minutes




Giada De Laurentiis

Image of Broccoli And Pearl Onion Pasta


    For The Pasta:

  • 1 pound short pasta, (such as strozzapreti or farfalle)
  • 3/4 cup extra virgin olive oil, (divided)
  • 1 12- ounce bag of frozen pearl onions, (thawed)
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, (minced)
  • 1 pound broccoli, (cut into small florets)
  • 1 15- ounce can cannellini beans, (rinsed and drained)
  • 1/2 cup grated pecorino romano cheese
  • For The Dressing:

  • Grated zest and juice of 2 large lemons
  • 2 tablespoons honey
  • 1 cup about 1 ounce chopped fresh chives


  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain and place in a large serving bowl.
  2. In a large saucepan or Dutch oven, heat 1/4 cup of the oil over medium-high heat. Add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until golden and tender, about 10 minutes.
  3. Add the garlic and cook for 30 seconds, until aromatic. Add the broccoli and saute for 1 minute. Add 1/3 cup water and scrape up the browned bits that cling to the bottom of the pan with a wooden spoon. Cover the pan and cook until the broccoli is tender, about 4 minutes. Add the beans and cook for 1 minute, until warmed through. Add the pecorino cheese and toss with the pasta until coated.
  4. In a small bowl, whisk together the lemon juice, lemon zest, remaining 1/2 cup olive oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in the chives.
  5. Pour the dressing over the pasta and toss well until coated. Season to taste with salt and pepper and serve.



per serving
Amount/Serving % Daily Value
84 grams
19 grams
31 grams
Saturated Fat
5 grams
9 milligrams
285 milligrams
9 grams
12 grams
Unsaturated Fat
23 grams
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1 comment

  • Author's avatar image
    Mary Chambers - Jun 09

    Kinda bland and makes a ton. It needs something. We are trying to eat healthy but want tasty food. And we love most of your other recipes, so this was a disappointment.

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