Broccoli Cavatelli

Serves: 4-6

If you’re into pasta that’s ever-so-lightly coated in a garlicky, spicy, slightly creamy, and totally cheese sauce (And did we mention it’s packed with veggies?), then you will be very into our Broccoli Cavatelli. This super easy pasta is perfect for busy weeknights, and is also a great way to get your kiddos to eat their veggies. 

In TCM nutrition, Broccoli is known for its ability to clear heat and regulate water circulation. It also helps to regulate qi circulation and is used to benefit eye health.

Broccoli is loaded with nutrients and is packed with powerful and unique disease fighters. It is an excellent source of vitamin C and A, folate, potassium and fiber. Broccoli contains two anti-cancer compounds - sulforaphane and indoles.

Broccoli provides a variety of very strong anti-oxidants such as quercetin, glutathione, beta carotene, indoles, vitamin C, lutein, glucarate and sulphoraphane.

This synergy of antioxidants make broccoli very good food for cancer prevention, particularly against cancers of the breast, cervix, prostate, colon and lung.

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INGREDIENTS

• 1 lb cavatelli

• 2 cups broccoli florets set 1-2 aside for garnish

• ½ cup fresh peas

• 2 cups spinach

• 2 leeks thinly sliced

• 1 large shallot thinly sliced

• 3 cloves garlic rough chop

• 1 cup basil

• 1 lemon juice and zest

• ¼ cup freshly grated pecorino cheese

• 2 tbsp butter plus more as needed

• olive oil as needed

• ½ cup vegetable stock plus more as needed

• kosher salt

• black pepper

• crushed red pepper flakes

INSTRUCTIONS

make the sauce

1. Place a pot over medium low heat. Add butter. Once melted add leeks, shallots, garlic and a pinch of salt, pepper and red pepper flakes. Cook until soft without browning. Add olive oil as needed.

2. Add the broccoli florets and vegetable stock. Bring to a simmer and cover for 4-6 minutes or until broccoli is tender. Add the peas, spinach and basil and cover for 1 more minute.

3. Turn off the heat and use and immersion blender to blend until smooth and homogenous. Add extra veggie stock as needed. Taste and adjust seasoning. Remember, we will be adding pecorino which will contribute saltiness.

4. Optional: chop up a few pieces of broccoli florets and fry in olive oil for a crunchy garnish.

make the pasta

1. Cook pasta in generously salted water.

2. Reserve 1 cup of pasta water and transfer cooked pasta directly to the sauce. Add pecorino, a squeeze of lemon juice, 1 tbsp of butter (optional) and a few tbsp of pasta water. Toss to combine. Add additional pasta water to thin out the sauce if needed.

3. Plate and top with a drizzle of olive oil, fresh basil or chives, lemon zest, pecorino and crunchy fried broccoli.

photo and recipe credits to Wishbone Kitchen