Dinner/ Main Dish

Blistered Broccoli Pasta With Walnuts, Pecorino and Mint

Blistered Broccoli Pasta With Walnuts, Pecorino and Mint

Dawn Perry
Course Dinner, Main Course
Cuisine Italian
Servings 4
Calories 247 kcal


  • Stove
  • Large Pot
  • Stirring Spoon
  • Slotted Spoon
  • Large Skillet
  • Colander


  • Kosher salt and black pepper
  • 12 ounces riccioli fusilli or other short pasta
  • ½ cup olive oil plus more for drizzling
  • ½ cup walnuts or pecans chopped
  • ¼ to ½ teaspoon red-pepper flakes optional
  • 1 bunch broccoli or cauliflower about 1 1/2 pounds untrimmed, florets roughly chopped and stalks peeled and sliced 1/4-inch thick
  • 1 lemon zested (about 1 teaspoon) then quartered
  • ½ cup grated Pecorino Romano or Parmesan plus more for serving
  • 1 cup packed fresh mint leaves or parsley leaves


  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
  • Meanwhile, heat the oil in a large skillet over medium-high. Add the walnuts and red-pepper flakes, if using, and cook, stirring, until golden and fragrant, about 1 minute. Using a slotted spoon, transfer walnuts and red-pepper flakes to a small bowl. Season walnuts with a little salt and pepper.
  • Add the broccoli to the skillet and toss to coat in the oil. Shake the skillet so broccoli settles in an even layer. Cook, undisturbed, 2 minutes. Toss and shake to arrange in an even layer again and cook, undisturbed, another 2 to 3 minutes; season with salt and pepper and remove from heat.
  • Drain pasta and add to the skillet along with the lemon zest, cheese, toasted walnuts and half the mint; toss to combine. Divide among plates or bowls and top with remaining mint, more cheese and a drizzle of olive oil. Serve with lemon wedges, squeezing juice on top, if desired.
Keyword broccoli, Pasta, Pecorino, Walnuts

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