Name: Broccoli and Walnut Rigatoni
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 60g White Bread; 120ml Milk; 1 Head of Broccoli; 2 Cloves of Garlic; 75g Walnuts; Bunch of Basil; 500g Napolina Rigatoni; 60g Parmesan; ½ Tsp Chilli Flakes; Pinch of Nutmeg; Salt; Pepper; Napolina Extra Virgin Olive Oil

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Who knew that smooshing up broccoli with walnuts and bread creating such a beautiful sauce? Tossed with Napolini Rigatoni, this is a stunning mid-week meal.

Broccoli and Walnut Rigatoni

Bring a large pan of salted water to a boil.

Cut your bread into cubes and add them to a bowl. Pour over your milk and leave the bread to soak.

Cut your broccoli head into florets, cutting any extra stalk into similar sized pieces. Finely chop your garlic.

Pop the broccoli into your boiling water pan and cook the broccoli for 4 mins until tender. Lift out of the pan with a slotted spoon and pop them in a bowl of iced water.

Toast your walnuts in a dry frying pan. Roughly chop 25g of them and set them aside.

Pop your remaining walnuts into a blender along with your milk-soaked bread, your bunch of basil, most of your parmesan and 4 tbsp of Napolina Extra Virgin Olive Oil. Blend to a smooth sauce.

Pour your Napolina Rigatoni into your broccoli water and cook for 7 mins, or until al dente.

Meanwhile, heat a glug of olive oil in a large frying pan. Add your garlic and chilli flakes and gently fry for 2 mins over a low heat. Add your broccoli and mash it up a little with your spoon to create a sauce. 

Pour your walnut cream into the broccoli pan along with a ladle of pasta water and a pinch of nutmeg. Mix to combine, then tip in your rigatoni and stir until you have a sauce that clings to the pasta - add more pasta water if necessary.

Season to taste with salt and pepper, then spoon into bowls and sprinkle with chopped walnuts and a little more parmesan. Serve and enjoy!

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Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

Simple

£8-12

Italian

Broccoli 
&amp; Walnut
Rigatoni

Lunch

Dinner

Bring a large pan of salted water to a boil.

Cut your bread into cubes and add them to a bowl. Pour over your milk and leave the bread to soak.

Cut your broccoli head into florets, cutting any extra stalk into similar sized pieces. Finely chop your garlic.

Pop the broccoli into your boiling water pan and cook the broccoli for 4 mins until tender. Lift out of the pan with a slotted spoon and pop them in a bowl of iced water.

Toast your walnuts in a dry frying pan. Roughly chop 25g of them and set them aside.

Pop your remaining walnuts into a blender along with your milk-soaked bread, your bunch of basil, most of your parmesan and 4 tbsp of Napolina Extra Virgin Olive Oil. Blend to a smooth sauce.

Pour your Napolina Rigatoni into your broccoli water and cook for 7 mins, or until al dente.

Meanwhile, heat a glug of olive oil in a large frying pan. Add your garlic and chilli flakes and gently fry for 2 mins over a low heat. Add your broccoli and mash it up a little with your spoon to create a sauce.

Pour your walnut cream into the broccoli pan along with a ladle of pasta water and a pinch of nutmeg. Mix to combine, then tip in your rigatoni and stir until you have a sauce that clings to the pasta - add more pasta water if necessary.

Season to taste with salt and pepper, then spoon into bowls and sprinkle with chopped walnuts and a little more parmesan. Serve and enjoy!

Comfort

Speedy

White Bread

Gram

Whole Milk

Millilitre

Broccoli

Garlic

Clove

Walnut

Basil

Rigatoni

Pasta

Parmesan

Chilli Flakes

Teaspoon

Nutmeg

Pinch

Salt

Black Pepper

Extra Virgin Olive Oil

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