Pasta With Broccoli Pesto
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups broccoli flowerets (about ½ bunch broccoli)
- Salt
- 1clove garlic
- 3tablespoons pine nuts or walnuts
- ⅓cup extra-virgin olive oil
- Freshly ground black pepper
- 2medium-sized boiling potatoes, peeled and cut in 1-inch chunks
- 1pound linguine
- Freshly grated Parmesan cheese
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Preparation
- Step 1
Steam the broccoli flowerets about three minutes, until tender but still bright green. Rinse under cold water, then drain and set aside. Put a large pot of salted water on the stove to boil for the pasta.
- Step 2
When the broccoli is done, reserve four small flowerets for garnish and place the rest in the food processor along with the garlic and nuts. Process until finely ground.
- Step 3
With the machine running, pour the olive oil into the food processor through the feed tube. Stop the machine, scrape the sides, season with salt and pepper and process briefly. Transfer the mixture to a dish and set aside.
- Step 4
When the water is boiling, place the pototoes in the pot and boil for five minutes. Add the pasta, stir to separate the strands and cook until the pasta is al dente, about eight minutes. Drain potatoes and pasta together and transfer to a warm serving dish.
- Step 5
Toss the pasta and potatoes with the pureed broccoli mixture. Divide the pasta among four shallow bowls and garnish each serving with a reserved broccoli floweret and serve immediately with Parmesan cheese on the side.
Private Notes
Comments
This recipe is a staple in our house in the spring and summer when broccoli is so beautiful, I can't resist buying it every week! So easy and even our broccoli-averse daughter will eat this delicious meal.
I always use recipes as inspiration. This one turned out great. I used a whole bunch of broccoli- stems and florets - cut up and boiled them for three minutes in the salted water. I pulled out about a cup of florettes in reserve. I puréed the broccoli with about a cup of walnuts and about five cloves of garlic. I added the olive oil, salt and pepper, and a squeeze and a lemon. Meanwhile, I boiled the pasta with some red potatoes. I wasn’t sure about the red potatoes but they really were good.
Too much garlic, too little flavor, mushy, and I won’t make it again.
This recipe is a staple in our house in the spring and summer when broccoli is so beautiful, I can't resist buying it every week! So easy and even our broccoli-averse daughter will eat this delicious meal.
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