Fettuccine with Smooshed Broccoli, Pine Nuts and Pecorino

The flavors in this rustic pasta supper go far beyond what you would expect from such a simple dish. Broccoli, pine nuts and Pecorino cheese pair beautifully with the heartier taste and texture of whole wheat pasta. This is a great recipe for experimenting with the various broccoli (and cauliflower!) varieties you’ll find at the Farm Stand this time of year. Serves 4.


4 cups broccoli florets
1 cup vegetable stock or broth
3 tablespoons olive oil
1 pound whole wheat fettuccine pasta
1/2 cup toasted pine nuts
salt and freshly ground black pepper
1/2 cup grated Pecorino Romano cheese

  1. Cook the broccoli florets in a large pot of salted water until they are soft. Drain and reserve some of the cooking liquid. Pulse in a processor until almost pureed. Adding cooking liquid if needed. Set aside.
  2. Bring another large pot of salted water to a boil.
  3. Meanwhile, warm the broccoli mixture over low heat in a large sauté pan with stock and olive oil. Season with salt and pepper.
  4. Cook the pasta until tender. Drain well. Toss with the broccoli sauce. Top each portion with toasted pine nuts, a grinding of black pepper and grated Pecorino cheese.
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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

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