Creamy Pesto Maccheroni with Broccoli & Sundried Toms (Edit recipe)

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Maccheroni noodles are some of my absolute faves! They hold such great texture / chew and although they're difficult to find, they're worth it when you do! I went simple here; aromatic veg, heat from Fresno chilis, tender broccoli, good wine, and a batch of my favourite pesto. Gorgeous and delicious!

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Original Recipe

PREP TIME

25 minutes

COOK TIME

30 minutes

INGREDIENTS

19

Serves: 4

Ingredients

1 whole My Fave Pesto (click for recipe), See Notes
450 grams Maccheroni Pasta
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Butter, Unsalted
3 cloves Garlic, crushed & minced
1 tsp Red Pepper Flakes
2 whole Shallot, diced
2 whole Fresno Chiles, Most seeds removed & diced
1 whole Red Bell Pepper, diced
0.25 cup Sun-Dried Tomatoes, packed in oil, chopped
2.5 cups Broccoli, florets
1 cup White Wine, I used Sauv Blanc
0.25 cup Parsley, chopped
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

Garnish

1 whole Grana Padano Cheese
1 whole Parsley, chopped
1 whole Basil, Fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the pesto according to the recipe provided. Cover and refrigerate until needed. You'll want to pull it out about 10 minutes prior to finishing the pasta.
Bring a large pot of cold, generously salted water to a boil and leave covered.
Let's start the pasta! Begin heating the EVOO, butter, garlic & pepper flakes in a large skillet set to just below medium. Once heated, stir and let everything sizzle together for about a minute before adding the onion, fresno, bell pepper, sundried toms, and a good hit of both salt & pepper. Stir and let your veggies cook for about 10 minutes, stirring as needed. Drop in your broccoli florets and give the skillet another pinch of both salt & pepper. Stir the broccoli and continue to cook another 2 minutes.
Pour in the wine along with another good pinch of salt and at the same time, drop your noodles in to the boiling water. You're going to cook your noodles about 2 minutes less than recommended for al dente. As the skillet simmers and the wine evaporates, grab a ladle of the boiling pasta water and add it to the skillet while the pasta continues to cook. Once your noodles are ready, strain them directly in to the skillet. Reduce the heat on your skillet to medium low & continue to toss the pasta in the skillet while it simmers. Once the pasta is perfectly al dente, turn off the heat.
Add the entire batch of pesto and a good ladle of the hot pasta water to your skillet. Start tossing everything together in the skillet until the pesto sauce is nice and creamy. I ended up adding another small ladle of hot water to get it to the creamy consistency I wanted. Fold in the fresh pesto, cover, and set aside for a couple of minutes.
Taste your pasta and adjust the salt if needed prior to serving up your portions. Serve garnished with as much grana padano as your heart desires, a sprinkle of parsley, and some fresh basil. ENJOY!
Refrigerate any remaining pasta in an airtight container for up to 4 days.

Notes

PESTO RECIPE - https://www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
This dish packs some heat. If you want to scale back on the scorch factor, reduce your pepper flakes by half and consider removing all seeds from the chilis.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	517
Fat:	24 g
Carbohydrates:	61 g
Protein:	21 g
Cholesterol:	32 g
Sodium:	491 mg
Fiber:	7 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.