TikTok dubbed our Rigatoni With Roman Broccoli Sauce “Shrek pasta”—not exactly what the Italians had in mind, but it does describe the glow. When he first encountered this dish at the posh Roman restaurant Pipero Roma, J.M. Hirsch first mistook the verdant green coating for pesto.
Instead, it was a thin puree of broccoli.
“The sauce—most definitely not pesto—was light, herbal, but still rich,” he recalls. “In fact, it tasted little of broccoli. It turns out that vegetal pasta is a recipe genre in Italy, in which a bold green veggie (asparagus is another option) is blanched, then pureed with a bit of starchy pasta water to similarly fresh and flavorful effect.
WHAT ELSE WE’RE COOKING THIS WEEK:
Pasta with Creamy Asparagus
Nothing says springy like a tangle of fettuccine, coated in bright green, grassy asparagus sauce. This lively recipe was inspired by one from the cookbook “River Cafe London,” cooking down finely-chopped asparagus with cream and shallots, with a subtle zing of lemon zest to wake up the flavors. Grated Parm thickens the coating and adds depth. An excellent dish to freshen up your weeknight pasta rotation.
Spaghetti with Goat Cheese, Mint and Peas
Pops of fresh peas and bright mint are beautiful springy companions in this light-and-creamy goat cheese pasta. Adapted from a recipe in Evan and Sarah Rich’s “Rich Table,” our simplified take comes together in one pot in 25 minutes.
And yes, we know, goat cheese isn’t typically invited to the pasta plate, but it’s surprisingly welcome; the combination of lime juice and chèvre make for fresh and zingy flavor and the soft cheese lends extra creaminess. It’s been known as an Alfredo and Carbonara ingredient for that reason.
Marika Contaldo Seguso's Basil Tagliatelle with Butter, Sage and Parmesan
This rustic, made-from-scratch pasta dish comes from Marika Contaldo Seguso, Venice-based cookbook author and cooking instructor. To create the green-flecked tagliatelle, she incorporates vibrant basil into a simple egg-based dough. Fresh pasta typically requires ample kneading, but with a food processor, the dough is ready in minutes. For serving, Contaldo Seguso infuses a generous amount of butter with fresh sage and smashed garlic cloves in a skillet, then lifts the pasta out of the boiling water and adds it directly to the skillet. Parmesan goes in at the end, along with some starchy water left over from cooking the pasta—an age-old Italian trick that yields a rich, luscious sauce that lightly clings to and coats the noodles.
Pearl Couscous "Risotto" with Asparagus
Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. This “risotto” uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method to produce “grains” with a rich, creamy consistency. The wheaty flavor of pearl couscous (sometimes called Israeli couscous or ptitim) is a perfect match for grassy, subtly sweet asparagus and the salty, nutty flavor of Parmesan cheese.
Spaghetti with Parsley Pesto (Spaghetti al Pesto di Prezzemolo)
This gelato-like emerald pesto rethinks pesto entirely. After tasting it in Amalfi, Italy, our editorial director J.M. Hirsch writes that this incredibly herbaceous and rich parsley version, with no nuts or cheese, “was nothing like the classic pesto Genovese from 1,000 kilometers north.”
Campanelle Pasta with Asparagus, Lemon and Parmesan
This springtime pasta dish is an elegant supper yet a one-pot affair; the pasta and asparagus start independently but finish together, simmered with half-and-half, so their flavors mix and meld. We use the combination of cream, asparagus, and lemon often—this is a perfect example of why!
Pasta with Parsley, Walnut and Caper Pesto
We love our basil pesto, but there’s so much more to the format! Grassy parsley and umami-rich walnuts and Parm balance perfectly in this pesto, rounded out with a hefty, briny kick from capers. Not only a bold, sumptuous pasta sauce, it’s equally tasty as a sandwich spread or a sauce for grilled steak.
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