SPAGHETTI WITH BROCCOLI PESTO
Andre loves this pesto. Blend broccoli florets with a few simple ingredients and you will have a satisfying sauce for any number of pasta shapes. Recently, we have been getting tons of broccoli in our Farm Fresh to You boxes and this recipe has been a perfect way to put it to use. It is also an added bonus that kids seem to love this pasta, even if they think they don’t like broccoli. Nutritious and delicious!
1/2 pound broccoli florets
1 pound dried spaghetti
2 tablespoon unsalted butter
1 tablespoon olive oil
1/2 small onion, roughly chopped
2 garlic cloves, roughly chopped
sea salt freshly ground black pepper
red pepper flakes
4 tablespoons whole milk
1/2 cup parmigiano reggiano plus more for finishing
Fill a large pot with water. Once boiling, add a generous amount of sea salt.
Add the broccoli florets and cook for 3 minutes.
While florets are cooking, heat the butter and olive oil in a large sauté pan. Add the garlic, onion, and red chili flakes and cook until translucent. Once the florets are done cooking in the water, strain and add them to the onion and garlic. Add the milk and cook 1 minute and remove from heat.
Add broccoli mixture to a food processor and blend for fifteen seconds. Scrape down the sides and blend for another five seconds. You want a thick, somewhat chunky pesto mixture that still holds some of the texture of the broccoli. Add broccoli pesto back to the large sauté pan. Stir in 1/2 cup of grated parmigiano reggiano. Season to taste with sea salt and black pepper.
Add the pasta to the water the broccoli florets was cooked in. Cook until al dente. Once pasta is cooked, remove it directly from the pasta water pot and place it in the sauté pan with the pesto. Add a 1/4 cup of the pasta water. Slowly mix the spaghetti and the pesto, covering the strands of pasta with the sauce. Add more pasta water as necessary if you need to thin the sauce. Taste. Season with sea salt and pepper.
Adapted from The Smitten Kitchen.