Broccoli Feta Pasta Eva Koper

Feta Broccoli Rigatoni with Roasted Hazelnuts

An easy pasta recipe made out of feta, roasted hazelnuts, basil and broccoli!
And it can be made with just one pan and a blender!
5 van 2 stemmen
Cooking time 15 mins
Total time 15 mins
course Main
cuisine Italian
servings 2 portions
calories 414 kcal


  • Blender
  • Cooking pan



  • 200 g pasta (Rigatoni)
  • 20 g basil
  • 100 g feta
  • 25 g hazelnuts (roasted)
  • 2 cloves garlic
  • 30 ml olive oil (optional but does makes it creamy)
  • 500 g broccoli
  • 1 shallot
  • 200 ml pasta water (water from the pasta)


  • 1 tsp lemon zest
  • 50 g feta
  • 3 leaves basil
  • 20 g hazel nuts (roasted)


  • Heat up water in a saucepan and cook the broccoli for 5 minutes.
  • Bring the water to the boil with a little bit of salt. Add the pasta and cook al dente.
  • Cut the hazelnuts in pieces and roast them in a pan till golden brown.
  • In a blender, blend the broccoli, feta, roasted hazelnuts, garlic, basil, olive oil, shallot and pasta water till smooth.
  • Add the sauce to the pasta.
  • In a bowl, mix together the lemon zest, feta and basil. Sprinkle it on top when serving together with the extra roasted hazelnuts.


Vegan: leave out the Parmesan and buratta.
Seasoning: add salt & pepper


Sugar: 3.2gFiber: 4gCalories: 414kcalSaturated Fat: 0.7gFat: 10.3gProtein: 17.6gCarbohydrates: 58.2g
course Main
cuisine Italian
keyword Orzo, Orzo pasta, Orzo Verde
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