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
Instructions
- 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.
Notes
Add some oil-packed tuna to the pesto for an extra touch of flavor.
