Gluten-free penne with creamy broccolini pesto

As a mum I’m constantly looking for ways to get my kids to eat more greens. If I can disguise most of them, I’m halfway there, and that is why I rely on this deliciously creamy (yet without a drop of cream) pasta recipe. The blanched broccolini stems are blitzed into the pesto for a vibrant punch of green and the simple addition of starchy pasta water magically transforms the pesto into a smooth creamy sauce.

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 2 bunches broccolini, trimmed
• 320 g gluten-free penne
• ½ cup loosely packed basil leaves, plus extra to serve
• 2 garlic cloves, crushed
• ¼ cup toasted pine nuts
• ¾ cup finely grated pecorino or Parmigiano Reggiano, plus extra to serve
• ½ cup extra-virgin olive oil
• Salt and black pepper

Instructions

1. Bring a large saucepan of salted water to the boil. Meanwhile, cut the broccolini into florets and stems, then prepare the stalks by cutting two-thirds up the stalk of any thick stems to ensure even cooking. When the water comes to a simmer, boil the broccolini stems (save the florets for later!) for 2 minutes, then remove with tongs to the bowl of a food processor.
   
2. Using the same water, cook the pasta according to package directions. While the pasta is cooking, add the basil leaves, garlic, pine nuts, cheese, oil and a generous pinch of salt and pepper to the broccolini stems, then blitz to combine to a rough paste. With the motor running, gradually add in ¼ cup pasta cooking water and process to a creamy sauce. Season to taste.
   
3. In the last 2 minutes of pasta cook time, add the broccolini florets to the pasta water. Once cooked, drain and return to the pan with the broccolini pesto. Toss well to combine, then divide the gluten-free penne with creamy broccolini pesto between plates. Grind over some fresh black pepper, sprinkle with a little extra cheese and fresh basil leaves, then serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Fuss Free and Delicious

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G