The Most Dependable Vegetable Goes Luxe in This Bread Crumb-Topped Dish

Broccoli is the star of this lush, herbaceous meal. America’s Test Kitchen/TCA

We wanted to make a creamy, complex broccoli pasta that contains an ample amount of the vegetable.

We started off by blanching the broccoli stems and florets, a convenient technique since cooking pasta also requires a pot of boiling water, and we blended the stems and some of the florets with a pesto-inspired roster of ingredients to make a light, fresh, vegetable sauce.

Adding Greek yogurt to the sauce gave the sauce creamy body without muting the delicate pesto and broccoli flavors. Combining the sauce, reserved florets, and pasta off the heat ensured that the sauce warmed through gently without curdling.

A sprinkle of Pecorino Romano and a smattering of toasted panko bread crumbs made a dynamic finishing touch.

Creamy Broccoli Pasta With Crispy Panko

Serves: 6

• 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
• 1/2 cup panko bread crumbs
• 1/8 teaspoon plus 2 teaspoons table salt, divided, plus salt for cooking broccoli and pasta
• 1/8 teaspoon plus 1 teaspoon pepper, divided
• 1 1/2 pounds broccoli, florets cut into 1-inch pieces, stalks cut into 1/2-inch pieces
• 2 garlic cloves, smashed and peeled
• 1 pound penne, rigatoni, or other short tubular pasta
• 2 cups fresh basil leaves
• 1 cup plain Greek yogurt
• 1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving
• 1/4 cup pine nuts, toasted
• 1 teaspoon grated lemon zest plus 2 tablespoons juice
• 2 anchovy fillets (optional)

Bring 4 quarts water to boil in a large pot. While water is coming to boil, heat 1 tablespoon oil in a 10-inch skillet over medium heat until shimmering. Add panko and cook, stirring frequently, until golden brown, about 4 minutes. Off heat, stir in 1/8 teaspoon salt and 1/8 teaspoon pepper. Transfer panko to a plate to cool.

Add broccoli stalks, garlic, and 1 tablespoon salt to boiling water and cook, stirring occasionally, until stalks are tender, about 6 minutes. Using a spider skimmer or slotted spoon, transfer stalks and garlic to blender; set aside.

Return water to boil. Add florets and cook until bright green and tender, about 3 minutes. Using a spider skimmer, transfer two-thirds of the florets to a bowl. Transfer remaining florets to the blender with the stalks and garlic. Return water to boil, add pasta, and cook, stirring often, until al dente.

While pasta cooks, add basil, yogurt, Pecorino, pine nuts, lemon zest and juice, anchovies (if using), and remaining 1/2 cup oil, 2 teaspoons salt, and 1 teaspoon pepper to blender and process until mixture resembles pesto, about 20 seconds, scraping down sides of blender jar. With blender running, slowly add 1/2 cup water and process until sauce is smooth and thick but fluid, about 20 seconds, adding additional water as needed.

Reserve 1 cup of cooking water, then drain pasta and return it to the pot. Off heat, add sauce and reserved florets and stir gently to combine. Adjust consistency with reserved cooking water as needed. Season with salt to taste, and serve immediately, passing panko and extra Pecorino separately.

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