Pasta with Green Sauce

Name: Pasta with Green Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 People
Ingredients: 400 g broccoli fleurets; 30 g butter; 30 g anchovies; 1 tbsp capers; 2 cloves garlic; 1 tablespoon pesto; 100 ml double cream; 20 g mascarpone cheese; 40 g blue cheese; 50 g Parmesan Cheese; 1 teaspoon salt; ⅓ teaspoon freshly ground black pepper; ⅓ teaspoon chilli flakes; 2 tablespoon parsley; 400 g pasta of your choice

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 People
Calories
660 kcal
Course
Side Dish, Main Course
Cuisine
Mediterranean, Italian

Pasta with Green Sauce

Dana Farley

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This pasta dish with green sauce is quick & easy to make, full of nutrition and also extremely delicious!

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Ingredients

Servings

400 g broccoli fleurets (1 medium head)
30 g butter
30 g anchovies (around 8 pieces)
1 tbsp capers (chopped)
2 cloves garlic
1 tablespoon pesto
100 ml double cream
20 g mascarpone cheese
40 g blue cheese
50 g Parmesan Cheese
1 teaspoon salt
⅓ teaspoon freshly ground black pepper
⅓ teaspoon chilli flakes (or ½ chopped fresh red chilli)
2 tablespoon parsley (chopped)
400 g pasta of your choice

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Instructions

Start with preparing the broccoli. Cut it into small fleurets and cook in boiling water until soft, for about 8 to 10 minutes. Drain the broccoli and reserve the cooking liquid.
Boil some water for pasta and get your other ingredients ready while the broccoli is cooking.
Put a large pan or wok on medium heat at the same time as you start cooking your pasta in salty boiling water. (Assuming that you are using dry pasta which normally takes 12 to 14 minutes to cook. Always check the pasta packaging for the timing. You can adjust it to your liking of doneness).
Add butter to the pan (or wok) and let it melt before adding the anchovies.
As soon as the anchovies are melted and incorporated with butter, add the capers, and stir for 30 seconds before adding the garlic and pesto.
Give them a quick stir and then add the cream, mascarpone cheese, blue cheese, and parmesan.
Stir well until they all melt into a creamy sauce and then add the chilies, freshly ground black pepper, salt, and broccoli fleurets.
Gently simmer for 5-6 minutes until they all form a thick, green creamy sauce. Add a little cooking water from broccoli if the sauce is too thick.
Add the parsley just before adding the pasta to the sauce, stir well, and cook the sauce with the pasta for another couple of minutes before serving.

Equipments used:

Notes

This green pasta sauce is a great way to transform the "boring" broccoli into "amazing".
You can refrigerate the pasta for up to 5 days. Cool the pasta down and put it in an airtight container before refrigerating.
You can do all your preparation (grating the cheese, weighing the ingredients and chopping the capers and parsley) while the broccoli is cooking.
When cooking the pasta, make sure you use a large pan with lots of water. Add plenty of salt and bring the water to a rapid boil before adding your pasta. Follow the instructions on the packaging for cooking time.

Nutrition Information

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Calories 660kcal (33%) Carbohydrates 84g (28%) Protein 28g (56%) Fat 23g (35%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 66mg (22%) Sodium 1203mg (50%) Potassium 662mg (19%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 1606IU (32%) Vitamin C 93mg (103%) Calcium 414mg (41%) Iron 3mg (17%)

Nutrition Facts

Serving: 4People

Amount Per Serving

Calories 660 kcal

% Daily Value*

Calories	660kcal	33%
Carbohydrates	84g	28%
Protein	28g	56%
Fat	23g	35%
Saturated Fat	13g	65%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	66mg	22%
Sodium	1203mg	50%
Potassium	662mg	14%
Fiber	6g	24%
Sugar	5g	10%
Vitamin A	1606IU	32%
Vitamin C	93mg	103%
Calcium	414mg	41%
Iron	3mg	17%