Whole Wheat Pasta with Chinese Broccoli and Green Garlic

Whole Wheat Pasta with Chinese Broccoli and Green Garlic

Bob Klein and his team at Community Grains are always thinking about what recipes will complement the deep flavor of their truly whole grain pastas. “Deciding what recipe will work best for what pasta is all about the pasta shape,” says Bob. “The Fettuccini matches up great to a sauce. The short pastas like the Fusili or the Pipe Rigate give a great texture for when you want them to blend with the creaminess of the sauce–the whole thing melting in your mouth in one fell swoop.”

“It all depends on the texture of what you’re going for. Whether you have a mushroom or tomato or meat base, the end result is just better because the pasta is whole wheat. I don’t know of a white flour pasta that is better in terms of flavor. To my mind, it’s always better with whole grain. When I ask our email list, what’s the best way to do it?, it’s really common for people to say, well, just add some olive oil and a little parmesan and let’s just enjoy the flavor of the wheat.”

Here's a recipe that measures up to the full flavor of Community Grains pasta.


  • 10-ounce box of Community Grains Pipe Rigate Pasta
  • 2 cups of heavy cream
  • 2 small green garlic
  • 1 bunch of Chinese broccoli or broccolini
  • Pinch of red pepper flakes
  • Kosher salt and freshly ground black pepper to taste
  • 2 tbsp. of olive oil
  • Half a dozen sprigs of sage
  • Lemon juice to taste
  • 1 cup of grated Pecorino


In a large, heavy skillet, heat olive oil over medium heat until it shimmers. Add green garlic, red chile flakes, sage and cook until fragrant, about 1 minute, then add broccoli and toss well in the oil, sauté an additional minute. Add 2 cups of cream and cook at medium low heat until the sauce is thickened, about fifteen minutes.

Meanwhile, bring a large pot of salted water to boil. Add the pasta and cook until al dente, reserving 1/2 cup cooking water before draining.

Add pasta to the pan with the broccoli and cream, toss well to coat and cook for 2 minutes. Turn off heat and add half of the Pecorino, lemon juice and zest and reserved pasta cooking water little by little until it creates a sauce that clings to the noodles. Garnish with additional Pecorino and Chinese broccoli flowers. 

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