Orecchiette with Broccoli and Arugula Pesto

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And here is another recipe for one person: I always like to dress pasta with vegetables because it allows me to have a nice dish with only 70/80 grams of pasta.

In this recipe I added the arugula pesto which is difficult to prepare for one person but the proposed quantity can last a few days in the refrigerator and can be used to increase the flavor of other dishes. I also used it to flavor an omelette with spinach. Cheese makes it a complete dish.

Orecchiette with Broccoli and Arugula Pesto

Recipe by Daniela Francescutto


Prep time


Cooking time




  • 1/2 small broccoli

  • 1 clove of garlic

  • 30 gr of medium-aged pecorino cut into small cubes

  • 70 grams of orecchiette

  • 1 tablespoon of extra virgin olive oil

  • Salt and a pinch of peperoncino

  • For the Arugula Pesto
  • 1 bunch of arugula

  • 1 handful of toasted hazelnuts

  • 1/2 cup of extra virgin olive oil

  • salt


  • For the Arugula Pesto
  • wash the arugula and dry it thoroughly
  • add the arugula hazelnuts, oil, salt to a food processor
  • operate at low speed so that it crumbles into a coarse compound
  • place the pesto in a container
  • For the Pasta
  • wash the broccoli and divide it into florets
  • in a large pot, boil some water with salt
  • when the water boils, add the broccoli tops and let it boil for 7 minutes
  • add the orecchiette and boil together with the broccoli for the minutes recommended in the pasta package
  • in a pan put the tablespoon of oil and the clove of garlic and a little red pepper, lightly fry
  • drain the pasta and pour it into the pan with the oil and garlic, sauté it for a minute adding 1 tablespoon of pesto and cheese
  • serve

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