The pesto here, made with broccoli florets and stems, is a thick puree mixed with toasted walnuts, olive oil, and Parmesan cheese. After making it in a food processor, thin it with a little water from ...

Swirl skillet until butter emulsifies into sauce, about 30 seconds. Divide pasta among 4 bowls; top evenly with reserved broccoli crumbles and shaved Parmesan, if desired.

Orecchiette is the traditional pasta shape used with this broccoli sauce, but shells, farfalle or fusilli would work well too.

Marco Criscoulo brought a luscious taste of Puglia to my house. The chef-owner of Trattoria Trullo in Aliso Viejo joined me ...

The lovely, green cheese sauce is adapted from a Jamie Oliver recipe. It is a thick sauce but you can thin it with extra milk. Serve as a side or a meal on its own.

Try different cheeses, such as Edam, or simply use grated Cheddar to make the sauce. You could also mix in other vegetables. Method: 1. Steam the cauliflower and broccoli florets until tender (it ...

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A great and simple way to serve broccoli, this chilli-spiked side dish is just as delicious warm or served cold. Preheat the air fryer to 180C. Lay the broccoli over the base of the air fryer like ...

Squeeze in lemon juice and stir through parsley. If necessary, heat mushroom sauce and add orecchiette pasta. Heat through. Divide between 4 pasta bowls and top with the pan-fried mushrooms and ...