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Fresh Food For Spring

Broccoli Sauce Pasta with Toasted Walnuts and Fresh Mozzarella

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!