I hope everyone had a wonderful Easter. Lots of chocolate bunnies for all. My husband brought home a bag of one of the best Italian chocolates that was given by one of our close friends, so I must say I was happy. He also brought the last of our broccoli, I don’t know if I should be happy or sad! So I decided to use it to make a new pasta recipe I got from another friend, Spaghetti Broccoli Arugula and Pecorino.
To tell the truth I wasn’t very enthusiastic about this pasta dish, I am not a great lover of Pecorino. I find it very strong and I really love my Parmesan Cheese. In my head I thought, “ok I’m going to substitute it with Parmesan”, but the Italian knows me too well. He read my mind and said “remember Pecorino not Parmesan”. So I had no choice. Pecorino it was.
Well all I can say is he was right, unfortunately sometimes he is. Like many Italian Pasta dishes, this is fast and easy and tasty, and it all comes down to the combination of the perfect ingredients. And believe me this Spaghetti Broccoli Arugula and Pecorino is an amazing combination. I cooked the broccoli al dente then when the pasta was cooked I tossed it together with some garlic, hot pepper flakes, chopped Arugula and some freshly grated Pecorino, just before serving I topped it with a little more Arugula and Pecorino. Serve this dish with a nice glass of wine and there you have the perfect weeknight or weekend dinner.
Spaghetti Broccoli Arugula and Pecorino
So I think this pasta dish is the perfect end to this Broccoli season and soon we can look forward to all the amazing veggies that Spring and Summer have to offer along with the warmer weather! Buon Appetito!
- 1 small broccoli cut into florets
- 1/4 cup olive oil 54 grams
- 1 - 2 cloves chopped garlic
- hot pepper flakes to taste
- 1/2 cup chopped arugula (rocket / rucola) rucola)
- 2-3 tablespoons Pecorino 16-24 grams
- salt to taste
- 3 cups cooked spaghetti 420 grams
- chopped fresh arugula
- 2 tablespoons or 3 freshly grated Pecorino 16-24 grams
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In a large pot of salted boiling water cook broccoli al dente, then cook the spaghetti in the same water until al dent.
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In a large pan add olive oil, garlic and hot pepper flakes sauté 1-2 minutes add broccoli, cooked pasta, 1/2 ladle pasta water, cook on medium heat, for approximately 2 minutes, toss with Pecorino and fresh arugula, sauté 30 -60 seconds, taste for salt (Pecorino can be salt, serve immediately sprinkle with more chopped arugula and Pecorino. Enjoy!
Angelina @ Peonies & Orange Blossoms says
Rosemary, this looks so so good! I am definitely going to have to give this a try… I am in love with Spring pastas right now and can’t get enough of them! I’m going to feature this post tomorrow on my blog! So nice to have a lovely co-hostess!!
Rosemary says
Thanks Angelina, hope you enjoy it, and it’s great having you as a co-hostess too! Have a great day.
Nina says
Well, this looks yummy! We love pasta just about any way we can dream up to serve it, so we will give this a try, too. Thanks for sharing and for being part of the Thursday Favorite Things Blog Hop team. See you next week at the hop! Nina @ Vintage Mama’s Cottage
Rosemary says
Hi Nina, thanks Nina, hope you enjoy it and I love being part of the Thursday Favorite Things Blog Hop.
Erin - Suburban Simplicity says
Looks like a tasty and not to heavy dish! Yum! You should come link these up at Welcome Home Wednesdays! Party is open! http://www.suburbansimplicity.com
Rosemary says
Hi Erin thanks, and I linked up. Have a great weekend.
Marisa Franca @ All Our Way says
This is my type of meal. You get the pasta, your veggies, and delicious cheese ( we like pecorino, especially my Honey). Although I haven’t done it that way I’ve seen where the pasta is tossed in the boiling water first then right at the end the broccoli and once that’s done dump the pasta and broccoli into a colander. Great recipe and I’m sure your hubby would have tasted right away had you substituted 🙂
Rosemary says
Hi Marisa, I have to agree a great combination and Pecorino isn’t so bad after all 😉