Pasta with Broccoli Pesto
Main Dishes • Italian
Description
Pasta with Broccoli Pesto
Ingredients
- Orecchiette Pasta 5 oz
- Broccoli 10 oz
- Salt to taste
- Grated Parmesan cheese 0 oz
- Basil leaves ½ tablespoon
- Olive Oil 3 teaspoons
- Freshly squeezed lemon juice to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Separate the broccoli florets and chop them finely. Cut off the tough part of the stem, peel the stem, and chop it finely. Boil the stem in a large pot of salted water for 3 minutes, until the water turns green. Add the florets and boil for another 3 minutes. Using a slotted spoon or strainer, transfer the broccoli to a large bowl of ice water, then place it on paper towels.
Step 2
Add the pasta to the water in which the broccoli was cooked and boil until al dente. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot.
Step 3
Transfer the broccoli to a blender (set aside a handful of cooked florets), add the Parmesan, basil, oil, and lemon juice. Season with salt and pepper, and blend until smooth.
Step 4
Combine the pasta with the broccoli pesto, adding a little of the reserved cooking water if necessary. Add the reserved broccoli florets, salt, and pepper.
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