Roman Broccoli Pasta with Burrata and Pine Nuts

Name: Roman Broccoli Pasta with Burrata & Pine Nuts
Prep time: 30 min
Cook time: 30 h
Total time: 30 h 30 min
Yield: 6

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30 MINPrep Time

30 HRCook Time

6Servings

by Giadzy

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Photo Credit: Elizabeth Newman

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This is a recipe that won’t often be found on a restaurant menu, but one that is incredibly common in a Roman household. Broccoli is the true star of the dish, becoming both the sauce and a mix-in at the end. The beauty of this dish, too, is how customizable it is: you can blend the broccoli into a smooth velvety sauce, or leave it a bit more “chopped”. This broccoli sauce is deeply savory and comforting, and something Giada loved as a kid. We gave it a fresh spin with burrata and toasted pine nuts to give it something extra special - but you can enjoy it plain, too!

Roman Broccoli Pasta with Burrata & Pine Nuts

Rated 5.0 stars by 1 users

Prep Time

30 minutes

Cook Time

30 hours

Image of Roman Broccoli Pasta with Burrata & Pine Nuts

Ingredients

2 large heads broccoli (about 2 lb), florets and stalk separated
1 pound pasta, such as Paccheri

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½ cup extra-virgin olive oil, plus more for finishing

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4 cloves garlic, smashed
3 anchovy fillets, finely chopped (optional)
¾ teaspoon red pepper flakes or Calabrian chili paste, optional
1½ cups baby spinach
½ teaspoon Kosher salt (plus more to taste)
1½ cups finely grated Pecorino Romano

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1 ball burrata
1/2 cup pine nuts, toasted

Instructions

Bring a large pot of salted water to a boil.
Chop the broccoli stalks into 1-inch pieces. Cut florets into bite-size pieces and set aside separately.
Add the stalks to the boiling water and cook for 5 minutes. Add the florets and continue cooking until very soft, about 5 to 7 more minutes. Using a spider or slotted spoon, transfer the broccoli to a bowl, reserving the cooking water.
Set aside one heaping cup of florets to fold in later. Keep the pot boiling for the pasta.
In a wide skillet over medium-low heat, warm the olive oil. Add garlic and cook gently until fragrant but not browned. Stir in anchovies and red pepper flakes until the anchovies dissolve.
Add most of the cooked broccoli (except reserved florets), the spinach, and salt. Cook until spinach wilts. Blend the mixture (in blender or with immersion blender) into a sauce, adding reserved broccoli cooking water as needed to loosen. Taste and add salt as needed.
Cook pasta in the reserved broccoli water until al dente.
Return sauce to skillet if needed. Add drained pasta and toss to coat, adding pasta water as needed until glossy. Remove from heat and stir in Pecorino Romano. Fold in reserved broccoli florets.
Transfer to a serving bowl or serve from the pan. Tear burrata over the warm pasta so it melts slightly. Sprinkle with toasted pine nuts, and sprinkle with more pepper flakes or Calabrian chili paste if desired.