Nick’s Pick | Fusilli with Pesto Butter
with Broccoli, Feta & Toasted Pistachios
Cooking time
25 minutes
Servings
2/4
Calories
870 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Pasta is a perpetual people pleaser—whatever the season, no matter the mood of the evening, comforts are in the house. In this well-tuned recipe, pliant spirals of fusilli spin around a coating of buttered basil pesto bearing a host of green goodness. With sautéed broccoli and garlic giving each bowl a gorgeous hue, all that’s needed are toasted pistachios and crumblings of feta cheese to take it a notch higher.
We will send you:
- 45ml Basil pesto
- 1 Garlic clove
- 300g Broccoli florets
- 25g Chopped pistachios
- 225g Fusilli
- 30g Feta
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Cashews, Milk, Pistachios, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
41 g
Saturated Fat
13 g
Sodium
550 mg
Total Carb
104 g
Sugars
9 g
Protein
26 g
Fibre
9 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Roughly chop the broccoli. Mince the garlic.
Toast the pistachios
In a large, high-sided pan, heat a drizzle of oil on medium. Add the pistachios and toast, stirring frequently, 2 to 3 min., until fragrant. Transfer to a paper towel-lined plate; season with ¼ of the spices and S&P. Wipe out and reserve the pan.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 10 to 12 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Sauté the broccoli
In the reserved pan, heat a drizzle of oil on medium-high. Add the broccoli and sauté, 3 to 4 min., until beginning to soften. Add the garlic and sauté, 1 to 2 min., until fragrant; season with ½ the remaining spices and S&P. Add 2 tbsp water (double for 4 portions) and sauté, 2 to 3 min., until the water has evaporated and the broccoli is tender.
Make the sauce
To the pan of broccoli, add ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until slightly reduced. Add 2 tbsp butter (double for 4 portions) and the remaining spices. Cook, stirring frequently, 30 sec. to 1 min., until the butter has melted. Add the pesto and S&P; stir well.
Combine the pasta & serve
To the pan of sauce, add the pasta. Cook, stirring frequently, 1 to 2 min., until coated and combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Garnish with the cheese and pistachios. Bon appétit!
