Sfoglini Reginetti with Broccoli Pesto

Sfoglini Reginetti with Broccoli Pesto

Extra virgin olive oil infused with sliced garlic and chili flakes flavor bright green broccoli for this easy pesto. The ruffled edges of our ribbon shaped pasta, Reginetti, are perfect for capturing every bit of this sauce.



  • 12 oz. Sfoglini Reginetti
  • 1 medium head of broccoli, cut into large pieces 
  • 3 tbsp. extra-virgin olive oil, divided
  • 2 cloves of garlic, sliced
  • 2 tsp. chili flakes
  • Salt and fresh cracked pepper, to taste
  • Freshly grated Parmesan or Pecorino Romano cheese, to taste


In a large skillet, heat 2 tablespoons of olive oil and garlic over medium heat until the garlic starts to brown. Add the chili flakes and then turn the heat off.

Meanwhile, heat 4 quarts of salted water in a large pot and bring to a boil. Add Sfoglini Reginetti and broccoli at same time and cook for approximately 5-8 minutes (broccoli should be slightly overcooked) and strain, saving a splash of the pasta water to add to skillet.

Add the Reginetti, broccoli, and a few spoonfuls of pasta water to the skillet with the garlic and chili flakes and return to medium heat. Toss mixture breaking broccoli down so it coats the pasta in a pesto like consistency. Add salt, fresh cracked pepper and 1 tablespoon olive oil and heat for approximately 2 minutes until you achieve a thick consistency.

Divide the pasta among four serving dishes. Top each serving with grated Parmesan and/or Pecorino cheese, salt and pepper to taste and serve.

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