Charred Broccoli and Jalapeño Pepita Pesto Pasta

Name: Charred Broccoli and Jalapeño Pepita Pesto Pasta
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups broccoli florets; 4 jalapeños, thinly sliced; 2 cloves garlic, peeled; 1 ⁄2 cup toasted pepitas; 1 ⁄2 cup Parmesan cheese; 1 cup basil leaves; 1 ⁄2 cup parsley leaves; 1 lemon, juiced; 1 ⁄2 cup extra virgin olive oil; to taste, salt; 16 ounces short pasta (fusilli, rotini, or gemelli); 2 shallots, thinly sliced; 1 teaspoon cornstarch; 1 ⁄2 teaspoon salt; 1 ⁄4 cup neutral oil (vegetable); for garnish, toasted pepitas

HE COOKS® @hecooksco

This charred broccoli and jalapeño pesto pasta packs smoky heat, nutty pepitas, and fresh herbs into a bold, vibrant sauce. Crispy shallots on top add crunch and depth, turning a simple pasta into something unforgettable.

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Ingredients

4 servings

For the Pesto
2 cupsbroccoli florets
4jalapeños, thinly sliced
2 clovesgarlic, peeled
1⁄2 cup toasted pepitas
1⁄2 cup Parmesan cheese
1 cupbasil leaves
1⁄2 cup parsley leaves
1lemon, juiced
1⁄2 cup extra virgin olive oil
to taste, salt
For the Dish
16 ouncesshort pasta (fusilli, rotini, or gemelli)
2shallots, thinly sliced
1 teaspooncornstarch
1⁄2 teaspoon salt
1⁄4 cup neutral oil (vegetable)
for garnish, toasted pepitas

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Steps

1

Boil the Pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1½ cups of starchy pasta water before draining.
2

Char the Broccoli: Heat a wok or cast iron skillet over high heat. Add a drizzle of olive oil. Once hot, add broccoli florets and cook until charred in spots, about 5 to 6 minutes, stirring occasionally. Remove to a plate.
3

Blister the Jalapeños and Garlic: In the same pan, add sliced jalapeños and garlic cloves. Cook until blistered and blackened in places, 3-4 minutes.
4

Toast the Pepitas: Toast pepitas in a dry skillet over medium heat until fragrant and popping, 2 to 3 minutes. Reserve a small handful for garnish.
5

Blend the Pesto: In a blender or food processor, combine charred broccoli, blistered jalapeños, peeled garlic, toasted pepitas, Parmesan, basil, parsley, lemon juice, and ½ cup olive oil. Blend until smooth, adding more oil or pasta water as needed to loosen the mixture. Season with salt to taste.
6

Prep the Shallots: Toss sliced shallots with a pinch of salt and let them sit for 15 minutes to draw out moisture. Pat them dry with paper towels, then toss in cornstarch until lightly coated.
7

Fry the Crispy Shallots: Heat ½ inch of oil in a small skillet until shimmering. Fry shallots in batches until golden and crisp, 2 to 3 minutes. Transfer to paper towels and season lightly with salt.
8

Toss Pasta with Pesto: Return drained pasta to the pot. Add pesto and toss, loosening with splashes of the reserved pasta water until the sauce coats the noodles luxuriously.
9

Finish and Serve: Plate the pasta and finish with crispy shallots and the reserved toasted pepitas scattered over top. Serve with extra Parmesan, if desired.