Legume Pasta with Carrot Cream and Sautéed Broccoli
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Chickpea Casarecce Pasta | 250g |
| Carrots | 400g |
| Broccoli Rabe (or Broccolini) | 400g |
| Fresh Chili Pepper | 1 |
| Garlic | 1 clove |
| Extra Virgin Olive Oil | As needed |
| Parmigiano Reggiano DOP (Grated) | 20g |
| Fresh Rosemary | 1 sprig |
| Fresh Thyme | 2 sprigs |
| Fine Salt | As needed |
Instructions
To prepare the legume pasta with carrot cream and sautéed broccoli, start by cleaning the vegetables. Separate the broccoli rabe (or broccolini) florets from the stems. Clean the stems by peeling off the tougher, outer skin until you reach the tender, pale inner portion. Cut the stems into bite-sized pieces and set them aside separately from the florets.
Peel and trim the carrots, then cut them into approximately 1.5 cm cubes.
Now that everything is prepped, move to the stove. Heat a little olive oil in a large pan and add the peeled garlic clove (cut in half, with the germ removed) and the chopped chili pepper. Add the broccoli florets, a pinch of salt, and sauté for 5–6 minutes over high heat. The broccoli should remain crisp at the end of cooking. Once done, remove the garlic and set the sautéed broccoli in a bowl, covering it with plastic wrap to keep it warm and allow it to soften slightly.
In the meantime, heat another pan with a little olive oil, and sauté the diced carrots and broccoli stems (tied with rosemary and thyme sprigs) for a few seconds. Add a ladle of hot, salted water, cover with a lid, and cook for about 10 minutes, allowing the flavors to meld.
While the carrots and stems are cooking, boil the legume pasta in a large pot of salted water until al dente.
Once the carrots and stems are tender, use a blender to purée the mixture into a smooth, creamy texture. If needed, add a little pasta cooking water to loosen the consistency.
When the pasta is cooked, drain it and toss it into the pan with the carrot cream. Mix well to combine, then stir in the sautéed broccoli. Finish by adding the grated Parmigiano Reggiano and mixing one last time.
Serve hot and enjoy this flavorful, nutrient-packed dish!
This recipe is perfect for those who love vibrant, plant-based meals without sacrificing taste. The earthy flavor of chickpea pasta pairs beautifully with the sweet carrot cream and crunchy, sautéed broccoli. It’s a light, satisfying dish that brings together simple, fresh ingredients into a delicious, wholesome meal.
