I grew up in a pretty Italian family, so I’ve grown to love pasta. Aside from making my own, the best I’ve found is Delallo pasta made with brass plates and biodynamic wheat. Sounds good to me! Today it was cold and rainy and I was looking for something warm and comforting. Luckily, I had enough supplies to whip together baked macaroni and cheese and broccoli! It’s pretty balanced, considering it has a starch, fat and vegetables. Like my grandma always said, pizza is the perfect meal! Here’s how to make it happen
Makes 1 dish
Here’s what I used (but not pesto)
1/2 pound Delallo Biodynamic Fusilli
1 head of organic broccoli
1 organic onion
2 cloves organic garlic
2 tsp organic grass fed ghee
1 chunk (maybe 1 cup) Parmigiano Reggiano
1 chunk (probably 1 cup) Jasper Hill Alpine Cheese
1 pinch sea salt
- Preheat the oven to 325 degrees. Boil 5 cups of water
- Add half the bag of pasta to the boiling water, turning down the heat. Strain after 5-6 minutes, you want it al dente. Mix in a teaspoon of ghee to prevent sticking
- Dice onions and garlic. Sauté lightly in ghee.
- I find the best way to combine the cheeses, is to throw them in the Cuisinart.
- In a bowl, mix broccoli, onions, garlic cheese and sauce.
- Combine everything in the saucepan and pour into baking dish
- Bake for 25 minutes, and then broil for on high for 2, just to crunch the top. But be careful!
This is the pasta dish I make most often with slight variations. It’s a dish that’s very satisfying, and I feel good eating it. You could argue about the pasta, but it’s easier not to. The ingredients are all high quality and nutrient dense. Biodynamic farming doesn’t only produce the best products, it also happens to be really good for the planet, so there’s that too.