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FEATURE RECIPE: Broccoli Pasta {Old World Italian}

FEATURE RECIPE: Broccoli Pasta {Old World Italian}

Hi there! I'm Indiana, the Shop Manager here at Farmer's Daughter Homestead! 

We all love cooking here at Farmer's Daughter and every so often, we come across a recipe we just have to share. 

I have a Sunday night ritual where I make pasta for dinner {born out of necessity, otherwise it would be pasta every night for me!} so when Kelsey brought in the recipe book 'Old World Italian: recipes & secrets from our travels in Italy', I just had to peruse the pasta {PRIMI} section. 

I was immediately drawn to the 'Broccoli Pasta' recipe as I love to keep things simple and preferably meatless {pasta is the only meal my fiancé considers a full meal without meat!}. 

Spoiler alert: I loved this recipe! 

Broccoli Pasta by Mimi Thorisson 

'Old World Italian: recipes & secrets from our travels in Italy'


  • 1 large Broccoli and stems (about 1 pound, 450g) cut into small florets + coarsely chopped
  • 1 pound/500g dried spaghetti 
  • 1/4 cup/60g extra virgin olive oil 
  • 1 onion, finely chopped 
  • 1 garlic clove, mined 
  • fine sea salt + freshly groun black pepper
  • 1/2 cup/120 ml heavy cream
  • 1 1/4 cups/115 g grated Parmesan cheese 



1. Bring a large pot of salted water to a boil over medium heat. Add the broccoli and cook until al dente, about 3 minutes. Remove with a slotted spoon and set aside, keeping the water boiling to cook the pasta. 

 2. Add the pasta to the boiling water and cook to al dente according to the package directions. Reserving 1 cup, 250ml of the cooking water, drain the pasta, return to the empty pot and set aside

3. Meanwhile, in a large saute pan, heat the olive oil over medium heat. Add the onion and saute until tender and golden, about 5 minutes. Add the garlic and cook for another minute. Add the broccoli and season with salt and pepper. Pour the cream over the mixture. Cook for 15 seconds and remove from heat. 

4. Trasfer the broccoli mixture to a food processor and process until roughly creamy.

5. Add the broccoli sauce and a few tablespoons of reserved pasta water to the pot of pasta and set the pot over medium-high heat. Cook, tossing frequently, until the pasta is well coated, 1 to 2 minutes. Season with salt and pepper and scatter the grated Parmesan on top.

 This was my recreation - absolutely divine! 

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