RomanItalian
Pasta Al Verde
by Cucina con Ruben · 548K subscribers on YouTube
A seasonal green pasta dish with Romanesco broccoli cream, sautéed artichokes and asparagus, finished with pecorino and lemon zest.
- Difficulty
- medium
Ingredients
12 items- Romanesco Broccolifor cream
- Olive Oilfor blending
- Carciofisautéed
- Asparagussautéed
- Lemonjuice and zest
- Spring Onioncut crosswise
- Saltto taste
- Broccoli Cooking Waterfor cooking pasta and sautéing
- Mezzi Paccheropasta shape
- Pepperto taste
- Pecorino Romanograted
- Mentuccia(optional) — fresh mint, for garnish
Method
- Bring salted water to a boil and cook Romanesco broccoli.
- Drain the broccoli and blend it with a stream of oil to make a smooth cream.
- In a pan, sauté artichokes and asparagus with lemon juice and the stems (do not discard the stems).
- Add spring onion cut crosswise and a pinch of salt; cook until roasted.
- Add some of the broccoli cooking water to the pan.
- Cook the pasta (mezzi pacchero) in the broccoli water.
- Add a pinch of pepper and pecorino to the pasta.
- Grate lemon zest over the pasta to refresh the dish.
- Plate the broccoli cream on the bottom, top with pasta, more pecorino, and fresh mint (mentuccia).
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
