Chocolate Pasta with Pesto, Ricotta & Broccoli recipe

PUBLISHED: 12:00 13 February 2014

LEAD PIX FULL PAGE Chocolate Pasta with Pesto, Ricotta & Broccoli

LEAD PIX FULL PAGE Chocolate Pasta with Pesto, Ricotta & Broccoli

Kathrin Koschitzki

Food of love to be served at home with thanks to Hotel Chocolat’s experts

Serves: 4 people

Ease of preparation: Very Easy

Preparation time: 10 minutes

Cooking time: 15 minutes


300g/10½oz Hotel Chocolat Chocolate Pasta

225g/8oz/¾ cup Hotel Chocolat Cacao Nib Pesto

175g/6oz/¾ cup ricotta cheese

50g/2oz/¾ cup freshly grated Parmesan cheese

150g/3½oz/heaped ¼ cup broccoli florets

Sea salt and freshly ground black pepper


1 Cook the pasta in a large saucepan of boiling salted water following the pack instructions until al dente. Drain in a colander, reserving 2–3 tablespoons of the cooking water.

2 Meanwhile, cook the broccoli in a separate pan of boiling water until just tender then drain, about 4–5 minutes. Refresh under cold running water and drain again.

3 Return the drained pasta to the large pan and add the pesto, ricotta and half the Parmesan, season with salt and pepper and add enough of the reserved cooking water to loosen the sauce. Put the pan over a medium-low heat, add the broccoli and toss until combined and heated through. Serve sprinkled with the remaining Parmesan.

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