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Featured Article

A Fresh Summer Dish

Broccoli Sauce Pasta with Toasted Walnuts and Fresh Mozzarella

Article by Genna Marks

Photography by Genna Marks

Originally published in Edina Lifestyle

Spring is such an enjoyable time to be a cook. It feels like everything is coming up for fresh air. The ingredients are picked with such a vibrancy we have been longing for, the sun is shining, and the produce is too. I love to keep it simple, green, and bright this time of year, and this pasta does just that.  Let’s give broccoli the spotlight, it so rightfully deserves.


·       8C broccoli florets

·       1/2C parmesan cheese, grated

·       1/3C heavy cream, room temperature

·       1lb orecchiette pasta

·       2 lemons, zest of 2, juice of ½ a lemon

·       3/4Tsp salt + more for boiling water


·       Black pepper

·       Walnuts, toasted and chopped

·       Fresh mozzarella

·       Olive oil


1.     Boil broccoli florets in salted water until fork tender, strain, and transfer to a bowl. Begin to boil the pasta in salted water after the broccoli comes out.

2.     In a blender combine boiled broccoli, lemon zest and juice, heavy cream, grated parmesan cheese, and 3/4Tsp salt. Blend until smooth.

3.     Strain the pasta directly from the pot to a bowl, do not rinse the pasta. Add a splash of pasta water if the pasta is sticking to itself. Pour the broccoli sauce directly over the hot cooked pasta, in a bowl and toss together. Taste for salt.

4.     Plate the tossed pasta and garnish with fresh mozzarella, drizzle of olive oil, freshly grated black pepper, and toasted walnuts. Enjoy!