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Mafalde Pasta with Broccoli, Lemon & Pine Nuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 26 reviews
  • Author: Lily
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This vibrant Mafalde Pasta with Broccoli, Lemon & Pine Nuts is a bright and refreshing vegetarian dish perfect for a quick weeknight meal. Combining al dente mafalde pasta with tender broccoli florets, a zesty lemon and parmesan sauce, and crunchy toasted pine nuts, this recipe offers a satisfying balance of textures and flavors in just 20 minutes.

Ingredients

Pasta & Vegetables

  • 500 g dried Mafalde pasta
  • Florets from 1 head of broccoli
  • 1 bunch basil, loosely chopped

Sauce & Toppings

  • 3 large lemons (juice and zest)
  • 125 g finely grated parmesan cheese
  • 6 Tbsp olive oil
  • 4 Tbsp pine nuts

Instructions

  1. Boil Pasta: Put the mafalde pasta to boil in a large pot according to the package instructions.
  2. Prepare Lemon Sauce: While the pasta cooks, juice all three lemons and zest one. In a bowl, whisk together the fresh lemon juice, lemon zest, finely grated parmesan cheese, and olive oil until combined to create a creamy lemon sauce.
  3. Add Broccoli: When the pasta has about 4 minutes left to cook, add the broccoli florets directly into the boiling pasta water to cook alongside the pasta.
  4. Toast Pine Nuts: Heat a frying pan over medium heat without any oil. Add the pine nuts and toss frequently until they begin to turn golden and aromatic. Immediately remove from heat to prevent burning and set aside.
  5. Drain Pasta and Broccoli: Once the pasta and broccoli are cooked, drain them together and return them to the warm pot.
  6. Combine with Sauce: Pour the lemon sauce over the pasta and broccoli in the pot. Gently warm over low heat, stirring until the parmesan starts to melt and the sauce coats the pasta with a creamy texture.
  7. Add Basil and Serve: Remove the pot from heat, stir through the chopped basil leaves for freshness, then divide the pasta into bowls. Sprinkle the toasted pine nuts on top before serving.

Notes

  • Use fresh lemons for the best bright citrus flavor.
  • The broccoli cooks quickly in the pasta water, keeping it tender but crisp.
  • Toast pine nuts carefully to avoid burning and impart a nutty aroma.
  • Mix the sauce over low heat to gently melt the parmesan without clumping.
  • This dish is best served immediately to enjoy the fresh flavors and textures.

Find it online: https://dishmelt.com/mafalde-pasta-with-broccoli-lemon-and-pine-nuts-recipe/