Wednesday, December 15, 2010

Broccoli Pesto Pasta

I found this recipe in a magazine, and thougth it sounded and looked great. I love bright colorful food, especially on a dark winter night, it lights up the night and the dinner table. I couldnt find my recipe, so I just made it up, and it came out pretty good I thought. I just dont know how one can go wrong with pesto. A few of the key ingredients are garlic, olive oil, parmesean cheese, nuts(optional, but we like) and then main ingredient of choice-basil, olives, roasted pepper, murshroom etc....broccoli sounded healthy and flavorful, and it was.
Here is my less then 5 minute recipe:
1 lb tubular pasta
boil according to direction
2 cups frozen broccoli thawed
2 cloves garlic
1/3 cup olive oil
1 half cup parm
1/4 cup almolds
salt and pepper
put all in food processor or blender and pulse until creates a paste(keep in blender until pasta is boiled)
when noodles are cooked, drain and keep 1/2 cup water for reserve
pour 1/2 cup pasta water into pesto and pulse for 20 seconds
toss pesto and pasta together, serve with fresh parm

and that's your simple broccoli pesto pasta meal.

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