Broccoli florets stand in for herbs in this hearty take on pesto pasta.
Slideshow: More Pasta Recipes
2 garlic cloves
1/2 cup pine nuts
3/4 cup grated Parmigiano-Reggiano
Freshly ground black pepper
1 pound broccoli
2/3 cup extra-virgin olive oil
1 pound campanelle or farfalle pasta
How to Make It
Cut off and reserve the broccoli florets. Peel the broccoli stalks and cut into 1/2-inch circles.
In a food processor with the motor running, drop in the garlic and finely chop. Add the nuts, cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop. Add the broccoli florets and pulse to finely chop. With the motor running, add the oil, blending to combine.
In a large pot of boiling salted water, cook the pasta until al dente. 5 minutes before the pasta is done, add the reserved broccoli stalks. Reserve 3/4 cup of the pasta cooking water, then drain the pasta and broccoli stalks. Toss the pasta with the pesto and about half the reserved cooking water. Add more water for a looser consistency. Season with salt and pepper to taste, then serve.
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