broccoli pesto pasta
"entree"Serves 6 | Prep Time 20 mins | Cook Time 15 min
Why I Love This Recipe
great for dinners
Ingredients You'll Need
1 lb Cooked pasta of your choice, pasta water reserved
4 cups Broccoli florets
2 cups Basil leaves, lightly packed
2 Garlic cloves
¼ cup Pine nuts
1 cup Extra virgin olive oil
½ tsp Salt
1 cup Parmigiano-reggiano, grated
1. In a large pot bring water ** to a rapid boil.
2.Add the broccoli, bring the water back up to a boil for two minutes. Do not drain the water! Immediately transfer broccoli (with a slotted spoon) to a colander place under cold running water to stop further cooking.
3. Bring the water ** back to a boil and add your favorite pasta and cook according to the package (reserve 1 cup of pasta cooking water before draining).
4.In a large blender or food processor, blend together broccoli, basil, garlic, pine nuts, olive oil, salt and Parmigiano-Reggiano until smooth. Slowly pour in 1 cup of reserved pasta water until a nice sauce is formed. If sauce is too thick, add more pasta water one tablespoon at a time.
5.Toss hot pasta with sauce until completely coated. Top with extra Parmesan, pine nuts and chili flakes if desired. Enjoy!