Pasta with Broccoli Pesto

Absolutely, I can suggest an Italian take on the classic pesto using broccoli. Here is a recipe that could fulfill your desire for a tasty and green dish!

Ingredients

• 320 g of pasta (penne or orecchiette work well with this type of sauce)
• 1 medium broccoli
• 2 cloves of garlic
• 30 g of pine nuts (or almonds if you prefer)
• 40 g of grated Parmesan cheese
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste (optional)
• Pasta cooking water as needed

Preparation

1. Start by cleaning the broccoli, separating the florets from the stem, and washing them thoroughly.
2. Bring a pot of salted water to a boil and cook the broccoli florets until they are tender but still vibrant in color, for about 5-7 minutes.
3. In a pan, toast the pine nuts until golden brown, being careful not to burn them.
4. In a mixer or with an immersion blender, blend together the broccoli florets, toasted pine nuts, garlic cloves (remove the core to make them more digestible), Parmesan, a generous drizzle of extra virgin olive oil, and a grind of black pepper until you obtain a smooth and velvety cream. If needed, add some pasta cooking water to reach the desired consistency.
5. Meanwhile, cook the pasta in plenty of salted water according to the package instructions to achieve al dente texture.
6. Drain the pasta while saving some of the cooking water, and mix it with the broccoli pesto, adding some of the cooking water if necessary to make the sauce creamier.
7. Serve the pasta hot, with a drizzle of raw oil and, if desired, an extra sprinkle of Parmesan.

Curiosity

Broccoli pesto is a less-known yet equally delicious variant of the classic Genovese pesto. The addition of anchovies or anchovy paste during the blending process can give it an extra touch of flavor, characteristic of Italian cuisine. Enjoy your meal! 🍝