Broccoli are one of the healthiest vegetables around—but let’s be honest, they can feel a bit boring. This recipe turns them into a silky, restaurant-style cream that coats stone-ground tagliatelle beautifully, finished with bright lemon zest and crunchy toasted breadcrumbs. The result is simple, balanced, and surprisingly gourmet for such a humble ingredient.

Ingredients

• Stone-ground wheat tagliatelle (tagliatelle di grano macinato a pietra): 250 g if fresh / 180 g if dry
• Broccoli: 400–500 g (florets + tender stems)
• Extra virgin olive oil: 3–4 tbsp
• Garlic: 1 clove, smashed (whole) — removed later
• Coarse breadcrumbs: 3–4 tbsp
• Unwaxed lemon: zest only
• Salt
• Black pepper (or chili flakes, optional)
• (Optional but recommended) Butter: 10 g (a small knob)

Directions

1. Make the crispy breadcrumbs
   • Heat a pan over medium heat. Add 1 tbsp EVOO and the coarse breadcrumbs.
   • Toast for 3–4 minutes, stirring often, until golden and nutty.
   • Season with a pinch of salt and set aside.
2. Cook the broccoli
   • Bring a pot of salted water to a boil.
   • Cook the broccoli for 8–10 minutes, until very tender (this is important for a smooth cream).
   • Save 1 cup of the cooking water, then drain.
3. Build the broccoli cream
   • In a large pan, warm 2–3 tbsp EVOO with the smashed garlic clove for 1 minute (do not brown).
   • Remove the garlic.
   • Add the broccoli and 2 ladles of the cooking water.
   • Blend directly in the pan with an immersion blender until silky.
   • (Optional) Stir in the butter to round out the flavor and give shine.
4. Cook the tagliatelle & finish
   • Cook tagliatelle al dente.
   • Transfer to the pan with the broccoli cream and toss for 1 minute.
   • Add more cooking water as needed: the sauce should be loose and glossy, not thick (stone-ground pasta absorbs more).
5. Final touch
   • Turn off the heat. Add lemon zest and black pepper.
   • Plate and top with the crispy breadcrumbs.

Serve adding chili pepper threads on top, it will look more gourmet 😁

Tips for a for a good result:

• Stone-ground tagliatelle drinks sauce: keep extra cooking water ready and loosen the cream at the end.
• Garlic should perfume only: use it smashed/whole and remove it—no slices, no bits.
• Lemon zest goes off heat so it stays bright.
• Don’t brown the garlic. Pale golden is the sweet spot; darker means bitterness.
• The cream is an emulsion. If oil separates, add a splash of pasta water and toss hard.
• Control the heat. Remove the chili early for a cleaner flavor; keep it in for more punch.