Broccoli Pesto Pasta

By Yael Tenenbaum
Boil 1/2 pound (8 ounces) dried pasta (fusilli, penne, or spaghetti) with salt.  Once pasta is done, reserve 2 cups of pasta water for cooking the Pesto.
Blend the items listed below:
1 Medium head of broccoli (about 3 cups), cut into very small florets
1 clove of garlic
1/3 cup extra-virgin olive oil
3 handfuls of spinach or chard, well chopped
8 Large Basil leaves
Blend them all together in your blender until it reaches a liquid form.  Then add an additional 5 garlic pieces chopped into a pan along with olive oil.  Once the garlic turns slightly brown, lower the heat and add slowly the Pesto.  Once you have added all the Pesto, turn up the heat to medium high.  Let the sauce reduce for 5 minutes then add one cup of pasta water and stir, 5 minutes later add the other cup of pasta water.  You want to reduce the sauce for another 4 minutes.  Taste and season with salt to your preference.  Slowly add the pasta into the pan and toss the pesto.  Taste and add additional salt if needed.  Serve and add graded Parmesan cheese as desired.

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About Yael Tenenbaum

Mom of 2 kids
This entry was posted in Broccoli, Broccoli Rabe, Kid-Friendly Recipes, Pasta, Vegetarian Main Dishes. Bookmark the permalink.

One Response to Broccoli Pesto Pasta

  1. From Dana S.:
    My kids love this pasta dish. It’s a new favorite in our house.
    I have made this pasta sauce with steamed spinach or fava bean tendrils. I leave out the garlic and add in pine nuts. You can also use onions instead of garlic if you want a more mild flavor.
    The sauce freezes beautifully as well.

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