March 01, 2021

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Back to All Recipes

Makes 4 to 6 Servings


  • 2 pounds broccoli, cut into bite-size florets
  • 2 to 3 tablespoons olive oil (we use our Sautéed Garlic Olive Oil)
  • Kosher salt
  • 1 teaspoon red pepper flakes, or to taste
  • 12 ounces orecchiette
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup panko bread crumbs
  • 1 tablespoon grated lemon zest
  • 1 teaspoon freshly ground black pepper
  • 2 cups Sonoma Gourmet Kale Pesto White Cheddar Sauce
  • Fresh lemon juice, for serving


  1. Heat oven to 425 degrees F.
  2. On a rimmed baking sheet, toss together broccoli, oil, 3/4 teaspoons salt, and the red pepper flakes. Roast until tender and slightly browned, 15 to 20 minutes, tossing halfway through. Remove from the oven and set aside.
  3. Turn the oven to broil.
  4. Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain and set aside.
  5. In a small bowl, stir together Parmesan, panko, lemon zest, a teaspoon of salt, and black pepper.
  6. In the pot you cooked the pasta in, add the pasta, broccoli, and Kale Pesto White Cheddar Sauce. Stir gently to combine. Season with salt and pepper to taste.
  7. Spread the pasta-broccoli mixture onto a rimmed baking sheet and sprinkle with the Parmesan-panko-lemon mixture. Drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes.
  8. Dish up and finish with a squeeze or two of fresh lemon juice over top.
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In This Recipe

Kale Pesto White Cheddar Sauce

Kale Pesto White Cheddar Sauce

from $6.99

Sautéed Garlic Olive Oil

Sautéed Garlic Olive Oil


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