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Trofie with Wild Garlic Pesto and Purple Sprouting Broccoli

Trofie with Wild Garlic Pesto and Purple Sprouting Broccoli

By OcadoLifePublished on 06 March 2026OcadoLife food editor Lauren Hoffman’s Trofie with Wild Garlic Pesto and Purple Sprouting Broccoli is a vibrant twist on a Ligurian classic. Quick enough for a weeknight but impressive enough that people might think you planned it. Don’t worry if wild garlic isn’t in season – a bunch of basil and a clove of garlic will do the job. The charm is in the sauce, so use any pasta you like.
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Time and servings

30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time

Ingredients

  • 200g baby potatoes, cut into 5mm slices
  • 1 tbsp olive oil
  • 2 pinches sea salt
  • 100g blanched hazelnuts
  • 1 (75g) bunch wild garlic, or use 75g basil and 1 garlic clove
  • 30g parmesan, grated, plus extra to serve (optional)
  • ½ lemon, juiced
  • 1 (250g) pack fresh trofie or other pasta
  • 200g purple sprouting broccoli, cut into small florets, stalks sliced

Method

  • Step 1

    Preheat the oven to 240°C/220°C fan/gas 9. Toss the potato slices in 1 tbsp olive oil and spread out in a single layer on a baking tray. Season with a pinch of sea salt; roast for 15 mins or until golden, tossing halfway.

  • Step 2

    Meanwhile, blitz the hazelnuts, wild garlic (or basil and garlic), parmesan, extra-virgin olive oil and lemon juice in a food processor until combined and smooth – add more oil or cold water to loosen, if needed. Season with sea salt and black pepper.

  • Step 3

    Cook the pasta as per pack instructions until al dente, adding the broccoli for the final 3 mins. Drain and return to the pan. Stir in 2-3 heaped tbsp pesto to coat, then fold through the potatoes. Serve in bowls with a grind of black pepper and extra parmesan, if liked. Leftover pesto will keep chilled in an airtight container for up to 5 days, or freeze in portions for 3 months.