Broccoli Pesto Pasta
Eric Hicks
·
15
More Info
Serves 6
1 lb cooked pasta of your choice
4 cups broccoli florets
2 cups basil leaves
2 garlic cloves
1⁄4 cup pine nuts
1 cup extra virgin olive oil
1⁄2 tsp salt
1 cup psrmigisno-reggiano, grated
Bring large pot of water to boil.
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.
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).
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.
Toss hot pasta with sauce until completely coated. Top with extra Parmesan, pine nuts and chili flakes if desired. Enjoy!
