This creamy broccoli pasta uses broccoli breadcrumbs as a crispy, crunchy topping and as a thickener for the alfredo-like cream sauce.
Misti Norris is a 2019 F&W Best New Chef. She is the chef/owner of Petra and the Beast in Dallas.leans on a staple — broccoli — and presents an inventive way to incorporate vegetables for pickier eaters. “Brassicas are one of my favorite kinds of vegetables,” says Norris. , and fresh garlic, which becomes sweet in the oven. A sprinkle of ground black pepper over the crumble adds a hint of smoky aroma.
Meanwhile, bring a large saucepan of salted water to a boil over high. Cook pasta according to package directions for al dente, about 8 minutes. Drain pasta, reserving 1/2 cup cooking liquid. Set aside. Stir together milk, remaining 1/4 cup broccoli crumbles, and remaining 1/2 teaspoon salt in a medium skillet; cook over medium until milk starts to simmer around edges, about 5 minutes. Remove from heat, and pour mixture into a blender. Secure blender lid. Remove center piece to vent steam, and drape a towel over top to catch any splatters. Process until a smooth, creamy sauce forms, 30 to 45 seconds. Return sauce to skillet.
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