Broccoli is probably one of my favorite vegetables to combine with pasta. It is nourishing, nutritious and pairs well with almost every pasta sauce. But another vegetable that I love to pair with noodles is potatoes. It is delicious and just like the broccoli adds a beautiful contrast in texture. I cook the vegetables together in one pot, and they have the perfect consistency after cooking for only 8 minutes—I prefer the potatoes al dente when combined with pasta.
For this dish, I often use the thin long capellini noodles. It looks lovely served in contrast with the chunks of vegetables, and it also tastes better in my opinion. The shape of the pasta is as important to me as the sauce and always adds to the overall flavor of the dish. A commercial pasta works just fine with this recipe and makes it also an easy dinner to prepare. Due to allergies in my family; I have tried out many different gluten-free pasta brands, and I always come back to Jovial. The ingredients are simple, and the texture of the noodles do not become sticky after cooking—like most brands do. The key to keeping the noodles separated is to gently rotate them with a fork during the first few minutes of cooking and not to overboil them. Jovial noodles are ready in 7 minutes—around the same time the vegetables are ready.
The amount of pesto sauce is just right, adding only a light coating and does not overpower the taste of the vegetables. I love the pesto with a little bit of texture in it, so I don’t blend it too long otherwise it becomes too homogeneous. I always choose a good Parmesan cheese. It does add to the quality of the pesto.
Enjoy this comforting dish!!