Whether it's Marcella Hazan's broccoli and anchovy or fried zucchini pastas, Mimi Thorensen's broccoli pasta, or a classic Genovese pesto, nothing hits like a bright green pasta. Here's the recipe we turn to again and again. It's extremely flexible — we've made it with spinach, kale, broccoli, peas...you name it. One thing never changes: it pairs incredibly well with rosé. Shop our collection here.
Ingredients
- Your choice of greens, either:
- 1 large bunch Tuscan kale, ribs and stems removed
- 1 head of spinach, stems cut off.
- 1 head of broccoli cut into florets
- Kosher salt
- 12 oz. pasta
- ⅓ cup nuts, your choice (we like raw pistachios but have also used walnuts)
- ¼ cup extra-virgin olive oil
- 1-6 garlic cloves (depending on your taste)
- 1 oz. Parmigiano Reggiano, finely grated, plus more for serving
- 2 Tbsp. unsalted butter
- Freshly ground black pepper
- 1 fresh burrata
Step 1
Cook your greens leaves in a large pot of boiling salted water until bright green. About 30 seconds for kale and spinach, 4 ish minutes for broccoli. Look for that bright, luminescent green color. Transfer to a rimmed baking sheet with tongs or a slotted spoon; keep water boiling. Let greens cool slightly; wring out excess water with your hands.
Step 2
Cook pasta in pot of boiling water, stirring occasionally, until al dente.
Step 3
Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add your greens and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until it reaches your desired texture. Transfer sauce to a large bowl.
Step 4
Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper, and serve with a glass of crisp, chilled rosé.
Step 5
For the ultimate decadent meal, top your pasta with fresh burrata.
