Broccoli Pesto Pasta recipe 

My efforts to cultivate basil on my windowsill were finally rewarded when I came across this pasta meal that could be prepared in fifteen minutes. Just a few basic ingredients were transformed into pure comfort food magic.

Ingredients:

For the pesto:

– 2 cups fresh basil leaves

– 2 cups broccoli florets, steamed

– 1/2 cup pine nuts

– 3 cloves garlic

– 1/2 cup olive oil

– 1/2 cup freshly grated Parmesan

– 1 lemon, juiced

– Salt and pepper to taste

For the pasta:

– 1 pound pipe rugate pasta

– 1 cup pasta water, reserved

– Extra broccoli florets for serving

– Extra Parmesan for garnish

– Red pepper flakes (optional)

– 2 tablespoons olive oil

Details to follow:

 Prepare pesto by:

As the broccoli becomes tender, steam it.

Combine the garlic and basil in a blender.

Add the pine nuts and continue to mix.

– Pour in the olive oil – Mix in the Parmesan – Adjust the seasoning to your liking

2 Prepare the pasta:

Pasta should be boiled until it reaches the al dente stage. One cup of pasta water should be set aside. Drain the pasta, but do not rinse it.

Third, steam the broccoli:

Prepare additional florets, steam them until they turn a vibrant green color, season them with salt, and set them aside.

 Combine the dish by:

– Toss the pasta with the pesto; – If necessary, add pasta water; – Mix until the substance becomes creamy; – Fold in the broccoli

 serve:

Extra Parmesan cheese should be sprinkled on top, olive oil should be drizzled on top, and pepper flakes can be added if desired. Serve immediately.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes |

Servings: 6