Broccoli Pasta
Recipe courtesy of Brandon Bobb, Executive Chef, Maketewah CC (Cincinnati, Ohio)
Ingredients
- 3-cheese tortellini (ricotta, parmesan, mozzarella) - 5 ozs.
- broccoli pasta base sauce - 4 ozs. (see recipe)
- housemade ricotta - 2 Tbsps.
- broccolini - 3 ozs., blanched and chopped
- red bell peppers - 3 ozs., fire roasted, skinned, and seeded, rough chop (Chef's note: You want texture with the larger rough chop.)
- sundried tomato pesto - 2 Tbsps. (Chef's note: This is slightly thicker so it can be spooned into the ricotta)
- salt - to taste
- pepper - to taste
- pistachio dust - grind until uniform and very fine, use enough to cover
- 'Cowboy Butter' - 1 Tbsp. (see recipe)
- sunflower seed sprouts - for garnish (Chef's note: These are so peppery, I used them more as an ingredient than a garnish.)
- Ingredients for Broccoli Cream Sauce:
- heavy cream - 1 qt., scalded
- white wine - 1 cup, reduced by half
- broccoli - 2 large heads, chopped, steamed until soft, about 10 minutes
- garlic paste - 3 Tbsps.
- salt - 2 tsps.
- shallot - 1 ea., minced, sweat low heat until soft, no color
- spinach - 1 handful (approx. 1 cup packed)
- lemon juice - 1 tsp.
- Ingredients for Sundried Tomato Pesto:
- toasted walnuts - 1/2 cup, chopped
- sundried tomatoes - 16 ozs.
- chives - 2 ea., minced
- red pepper flakes - 1 tsp.
- garlic - 1 Tbsp., minced
- lemon juice - 4 ozs.
- olive oil - 1 cup
- salt and pepper - 1 tsp.
- water - 1 Tbsp.
- Ingredients for Cowboy Butter:
- unsalted butter - 1 lb.
- roasted garlic - 1 tbsp.
- lemon zest - 1 lemon
- thyme - 1 tsp., dried
- steak dust - 2 Tbsps.
- chipotle adobo purée - 1 1/2 tsp.
- spicy brown mustard - 1 tsp.
- parsley - 1 tsp.
Instructions
- Bring a small pot of salted water to a boil. Add pasta, cook for 3-4 minutes.
- Sauté pan on high heat. Add 1 ounce of oil. (Chef's note: I use blended oil for this dish—extra virgin and canola.)
- Add broccolini and peppers. Sauté for a minute or so. (Chef's note: No real color needed. The work is already done here; you're just trying to warm it up.)
- Toss in pasta with about 1-2 ounces of pasta water.
- Add 4 ounces of pasta sauce and reduce just until coating the pasta and vegetables. Add cowboy butter with heat off and toss. Season here with salt and pepper to taste.
Procedure for Broccoli Cream Sauce:
- Blend everything in a blender.
- Blend until smooth, then store in container.
- Label, date and initial.
Procedure for Sundried Tomato Pesto:
- Add everything to Robot Coupe except chives. Blend until smooth mixture is formed.
- Fold in chives.
- Store in containers, label, date and initial.
Procedure for Cowboy Butter:
- Soften butter.
- Whip in mixing stand until combined.
- Store in plastic wrap. Freeze.
- Remove plastic wrap and cut into coins.
- Store container, label, and date.
- Place in freezer on line.
To Plate:
- Add pasta mixture to plate.
- Garnish with ricotta and sundried tomato pesto (Chef's note: I like odd numbers.)
- Add sunflower seed sprouts and top with pistachio dust until nicely coated.
