Sicilian Broccoli Pesto Bavette


Bavette with Sicilian Broccoli Pesto is a tasty and healthy first course. Bavette pasta is dressed with a creamy pesto made from broccoli, pine nuts, garlic, grated pecorino cheese, and ricotta. The result is a dish rich in Mediterranean flavors, perfect for a light lunch or dinner. The bavette is cooked al dente and then tossed with the broccoli pesto, creating a colorful and inviting dish. Serve it hot and enjoy this delicious Sicilian dish!

Sicilian Broccoli Pesto Bavette

Total Time 30 minutes


  • 320 G Pasta Bavette Pasta
  • 500 G Broccoli Sicilian Broccoli
  • 1 Tablespoon Nuts Pine Nuts
  • 1 Clove Spices Garlic
  • 4 Tablespoons Cheese Grated Pecorino Cheese
  • 1 Teaspoon Cheese Crushed Ricotta Cheese
  • Oil Extra Virgin Olive Oil
  • Salt Salt


  • 1. Cook the broccoli until al dente.
  • 2. In a blender, put the cooked broccoli together with the garlic, pine nuts, and ricotta. Blend everything, adding the olive oil gradually until obtaining a smooth cream.
  • 3. Transfer the broccoli cream to a bowl and add the grated pecorino cheese. Mix well to combine the ingredients.
  • 4. Cook the pasta in plenty of salted water, also using 2 tablespoons of the broccoli cooking water to dilute the pesto.
  • 5. Drain the pasta al dente and season it with the broccoli pesto.
  • 6. Serve the Sicilian broccoli pesto bavette hot and enjoy.


Add some oil-packed tuna to the pesto for an extra touch of flavor.
Author: Tips4Food
Calories: 450kcal
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