Broccoli Recipes

Pasta with Broccoli and Pesto

Make 1 cup batch of pesto by pureeing the following:

• 1.5 cup fresh basil leaves
• 1 clove garlic
• 2 tbs pine nuts

Then add to this pesto:

• 2 tbs butter
• 2tbs olive oil
• Blend and then remove to a small bowl.
• Stir in 1/4 cup mixture grated Parmesan and Pecorino Romano cheese
• Set this mixture aside

Core and cut into bite-sized wedges 1 large red ripe tomato

Cut 1 bunch broccoli into small flowerettes and trim broccoli stem into bite sized pieces. Steam until crisp and tender (3-5 minutes)

In a saucepan heat:

• 3 tbs olive oil
• add the following to olive oil:
• 1 clove of finely chopped garlic
• the prepared broccoli
• 1/2 tsp hot red pepper flakes
• Cook over medium heat, stirring gently to warm through. Hold.

Cook 1 pound rigatoni in boiling salted water. Drain, reserving some water to thin pesto.

To serve: Put cooked pasta in a bowl. Add 1-2 tbs hot pasta water to pesto and stir until thinned - then pour over pasta. Salt to taste. Add broccoli, tomato and toss to blend. Serve immediately.

from This Organic Life by J.D. Gussow