Broccoli Pesto Pasta
If you like regular pesto, then give this broccoli version a whirl! Delicious with lots of extra parmesan on top!
Servings 2 servings
Calories 770kcal
Ingredients
- 4 cups broccoli florets
- 1/2 lb short cut pasta such as mini penne
- 2 tablespoons olive oil
- 1/2 cup diced yellow onion
- 2 cloves minced garlic
- 2/3 cup grated parmesan cheese use the real stuff please!
- reserved pasta water or heavy cream
- salt and pepper to taste
Instructions
- Bring large pot of water to boil. Blanch broccoli florets 2-3 minutes or until stems are fork tender. Remove with slotted spoon. Pour in pasta to same water from broccoli. Cook 7-10 minutes or until al dente.
- While pasta is cooking, sauté onions and garlic in olive oil over medium heat for about 5 minutes, or until browned and softened.
- Spoon cooked onions and garlic into the bowl of a food processor with cooked broccoli, cheese, a little pasta water {or heavy cream} and salt and pepper. Pulse until it starts coming together, adding in more pasta water or cream to get it to the consistency you'd like. I liked mine chunky, so I didn't add too much. Taste and adjust seasonings.
- Drain pasta and toss with broccoli pesto. Grate more cheese overtop and serve warm.
Nutrition
Calories: 770kcal | Carbohydrates: 103g | Protein: 33g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 579mg | Potassium: 928mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1422IU | Vitamin C: 166mg | Calcium: 494mg | Iron: 3mg