The Roman

Romanesco and Basil Pesto Pasta

Preparation info
  • Serves


    • Difficulty


Appears in
WHOLE: Bowl Food for Balance

By Melissa Delport

Published 2018

  • About

This pasta is delicious because Romanesco has a nutty flavour and is crunchier than broccoli and cauliflower when sautéed.

The texture contrast of the soft pasta with the crunchy vegetable and nuts makes for a perfect mouthful every time.


  • 1 teaspoon coconut oil
  • 1 head romanesco or broccoli, broken into florets
  • salt


Bring a medium-sized saucepan of salted water to a boil.

In a medium-sized frying pan over high heat, add the coconut oil. Add the Romanesco florets and lightly sauté until golden brown. You still want the crunch so don’t overdo it. Season to taste and set aside.

Add the pasta to the boiling water and cook for 8 minutes or until al dente. Once ready, drain and return to the sauc