It’s Autumn, which means we have such a great selection of seasonal food to enjoy! On my 12-Month Seasonal Food Calendar, we’re now into October, and with it comes delicious pairings like broccoli, red onion, and basil, and so I wanted to share one of my favourite early Autumn recipes: broccoli pesto pasta!
Here in Brighton, the best local seasonal food market has to be The Sussex Peasant. I discovered their pop-up market a few months ago, and it’s a real pleasure to cycle over to Kemptown to shop from their market and food cart outside St George’s Church. They source from local farms and producers to put out fresh fruit, vegetables, herbs, meat, fish, honeys, jams, and more! They also pop up all over Brighton and further afield, so if you’re in the county, do check them out.
Broccoli Pesto Pasta Recipe
Serves: 2
Preparation time: 30 minutes
Ingredients:
- 1 x medium broccoli
- 1 x large red onion
- 1 x garlic clove
- 30g basil
- 2 tbsp lemon juice
- 70g pine nuts
- 50ml extra virgin olive oil
- 160g pasta
- 1 tbsp frying oil
- Parmigiano reggiano (optional)
Method:
- Start by preparing your produce; cut the broccoli into florets; slice the red onion into fine rings; peel the garlic clove; pick the leaves from the basil and chop the stems.
- Heat an empty frying pan and add your pine nuts. Gently toss until toasted and then place into a small dish.
- Add your frying oil to the frying pan and add in your finely sliced red onion rings. Put on a medium-high heat and allow to sweat. Stir very occasionally and allow the onions to get soft and jammy, taking around 15 minutes.
- Meanwhile, bring a pan of water to the boil and salt generously.
- Drop the broccoli in to blanche for two minutes.
- Remove the florets and add your pasta to the same pot. Cook as per packet instructions.
- While the onions and pasta cook, in a blender, add two-thirds of your broccoli florets, garlic clove, basil, lemon juice, pine nuts, and olive oil. Reserve a few basil leaves and pine nuts for dressing.
- Once the pasta is cooked, add two to four tablespoons of the starchy pasta water to the blender and blend until smooth. Add more water as needed. This is your broccoli pesto sauce.
- Drain your pasta and serve into bowls. Stir through your remaining broccoli florets, broccoli pesto sauce, and caramelised red onions.
- Top with the remaining basil leaves, toasted pine nuts, and cheese if desired. Bon appétit!
