We kept a few pieces whole for texture, while the rest is creamy enough to coat the pasta. This dish is full of goodness: antioxidant nutrients from parsley; pumpkin seeds for protein and that extra crunch we all love. Cook, relax and enjoy!
What you'll need: 1lb broccoli crown
2 garlic cloves
1 oz Parmesan
½ oz fresh parsley sprigs
½ oz fresh basil sprigs
½ cup pumpkin seeds
14 oz can cannellini beans
10 oz cavatappi
What you need: coarse salt
freshly ground black pepper
Equipment: 2 rimmed baking sheets
grater or microplane
blender, food processor or immersion blender
Recipe steps: 1. Prep ingredients
Preheat oven to 375°F. Bring a large pot of salted water to a boil. Finely chop broccoli florets. Peel and finely chop garlic. Grate Parmesan. Pick leaves from parsley and basil sprigs.
Roast broccoli & seeds
Spread broccoli on a rimmed baking sheet, toss with 2 tablespoons oil, pepper and ½ teaspoon salt. Add pumpkin seeds to another sheet. Roast seeds until toasted and fragrant, about 10 minutes. Continue roasting broccoli until a bit browned, about 10 more minutes.
Drain and rinse cannellini beans. Cook cavatappi, adding beans in final minute of cooking, until al dente, about 8 minutes. Drain reserving 1½ cups pasta water.
Place pumpkin seeds (reserving some for garnish) in a blender or food processor (or place in a bowl if using an immersion blender). Add garlic, herbs, half the roasted broccoli, half the cheese, 1 teaspoon salt, ¼ cup oil and ½ cup pasta water. Purée until fairly smooth.
Combine pasta, beans, remaining broccoli and pesto.
Add enough remaining pasta water to loosen sauce. Drizzle with oil and serve with remaining cheese and pumpkin seeds. Enjoy!