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Recipes San Francisco vegan vegetarian

Fusilli con Broccoli

April 23, 2007

This is a very simple and flavorful dish I like to fix on weeknights or as a mini-portion at a dinner party. It’s very dependent on the freshness and quality of the ingredients, like many Italian dishes. You will need a food processor or other pulverizing mechanism for this recipe.

I like to use Eduardo’s pasta which is readily available in the bay area–it is the only one I really like if I am not going to make the pasta fresh myself, and because Fusilli is extruded and I don’t have the equipment, I generally buy it. (Eduardo’s comes in a clear package with blue and white writing–you can buy some of their pasta on amazon.com, but not the fusilli).

For two dinner portions, you will need 1/2 a package (about 5 oz or 150 grams for moderate eaters) of Eduardo’s Fusilli (or other, inferior fusilli, unless you’re getting it from a local pasta maker, fresh) and the following:

1 medium crown of broccoli, fresh
olive oil
parmesean reggiano (a block, not the pre-grated stuff)
a few pine nuts
nutmeg (just a shake or two’s worth)
1/4 white or yellow onion
1/4-1/2 bell pepper (red, yellow, or orange)
salt & pepper

Boil a large pot of water (your pasta pot).

While the water is attempting to boil, dice your onion & your bell pepper and add them to a sautee pan with a bit of olive oil (a few tablespoons) that is already hot. Let them get soft. Add them to the food processor (or a bowl for pulverizing with a wand, whatever you have).

Sauteed onion & bell pepper

When the water comes to a boil (while your onion & bell pepper are sauteeing), add a generous amount of salt. Add the broccoli crown, and blanch it until just barely cooked (DO NOT OVERCOOK). Remove it and throw it on a cutting board. Add your pasta to the water. Set a timer for 1-2 min less than the package says–you’re going to eat this al dente (“to the teeth”).

Coursely chop the broccoli and add it to the food processor. Throw in a few pine nuts, a healthy amount of freshly grated parmesean, a couple of shakes of nutmeg, sea salt, fresh grated pepper. Your bell peppers & onions should already be in there, if they aren’t, add them now.

Fusilli Con Broccoli

Pulvarize your sauce. Add olive oil or water as necessary to achieve something that sticks together like a wet or loose pesto.

Fusilli con Broccoli

Your pasta should be about done by now, so strain it and throw it in a hot sautee pan, and add however much sauce you think you need to the pan, and toss it until it’s well coated. Serve, enjoy.

 

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