We kept a few pieces whole for texture, while the rest is creamy enough to coat the pasta. This dish is full of goodness: antioxidant nutrients from parsley; pumpkin seeds for protein and that extra crunch we all love. Cook, relax and enjoy!
What you’ll need: 1lb broccoli crown
2 garlic cloves
1 oz Parmesan
½ oz fresh parsley sprigs
½ oz fresh basil sprigs
½ cup pumpkin seeds
14 oz can cannellini beans
10 oz cavatappi
What you need: coarse salt
olive oil
freshly ground black pepper
Equipment: 2 rimmed baking sheets
grater or microplane
large pot
colander
blender, food processor or immersion blender
Recipe steps: 1. Prep ingredients
Preheat oven to 375°F. Bring a large pot of salted water to a boil. Finely chop broccoli florets. Peel and finely chop garlic. Grate Parmesan. Pick leaves from parsley and basil sprigs.
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Roast broccoli & seeds
Spread broccoli on a rimmed baking sheet, toss with 2 tablespoons oil, pepper and ½ teaspoon salt. Add pumpkin seeds to another sheet. Roast seeds until toasted and fragrant, about 10 minutes. Continue roasting broccoli until a bit browned, about 10 more minutes. -
Cook pasta
Drain and rinse cannellini beans. Cook cavatappi, adding beans in final minute of cooking, until al dente, about 8 minutes. Drain reserving 1½ cups pasta water. -
Make pesto
Place pumpkin seeds (reserving some for garnish) in a blender or food processor (or place in a bowl if using an immersion blender). Add garlic, herbs, half the roasted broccoli, half the cheese, 1 teaspoon salt, ¼ cup oil and ½ cup pasta water. Purée until fairly smooth. -
Combine pasta
Combine pasta, beans, remaining broccoli and pesto. -
Finish
Add enough remaining pasta water to loosen sauce. Drizzle with oil and serve with remaining cheese and pumpkin seeds. Enjoy!
