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How To make Pasta with Broccoli Pine Nut Pesto
8 c Broccoli florets (from about
1 3/4 lb. of broccoli
1 lb Orecchiette or farfalle
(bowtie) pasta 1/4 c Pine nuts
4 lg Garlic cloves
3 tb Olive oil
1 tb White wine vinegar
1/2 ts Dried crushed red pepper
Grated Parmesan cheese Cook broccoli florets in large pot of boiling salted water until just tender, about 6 minutes. Using slotted spoon, transfer broccoli to colander and drain. Add pasta to same pot of water and cook until tender but still firm to bite. Drain pasta; reserve 3/4 cup cooking liquid. Return pasta to same pot. With processor running, drop pine nuts and garlic through feed tube and chop finely. Scrape down sides of work bowl. Add broccoli, 1/4 cup reserved cooking liquid, oil, vinegar and crushed red pepper; process to coarse puree. Pour sauce over pasta; toss over medium-low heat until heated through, adding remaining cooking liquid as needed if necessary if sauce is too thick. Season with salt and pepper. Serve, passing cheese separately.
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BROCCOLI PESTO PASTA ????
If you ever find yourself with some leftover broccoli in the back of your fridge, this dish is an absolute showstopper. It's bursting with flavour and the best part? It's super easy to make! ???? It's such a game changer and a great way to use up your veg!
INGREDIENTS
1 large head broccoli
Half bulb garlic
1 unwaxed lemon
60g basil
100g pine nuts
2 tbsp nooch (nutritional yeast - more to serve)
60ml extra virgin olive oil (More for drizzling)
Salt and pepper to taste
500g spaghetti
METHOD
Prepare the roasting ingredients | Cut the florets off the head of broccoli | Put the garlic in the square of foil, drizzle with olive oil and season| Wrap up the tin foil to form a parcel | Spread the broccoli florets and over the baking sheet, drizzle with a little olive oil and season | Put the garlic bulb on the tray and roast for 25-30 minutes
Prepare the spaghetti | Add the pasta to a large pot of boiling salted water and cook according to package instructions
Prepare the broccoli pesto | Remove the tray from the oven and leave to cool to room temperature | Zest the lemon into the food processor | Rip the basil leaves off the stalks and to the food processor (saving a few smaller leaves for garnish) | Open the tin foil parcel and squeeze the roasted garlic cloves into the processor | Add the roast broccoli florets, pine nuts, nooch and extra virgin olive oil to the food processor, put the lid on and blitz into a nice smooth pesto | Taste the pesto and season to perfection with salt and pepper (and the juice of the lemon if you like it that way)
Finish and serve | Put the pan on the stove over medium heat and add a ladle of pasta water | Add the contents of the food processor to the pan and stir until warmed through | Drain the pasta, add to the pan and fold to coat | Transfer the pesto pasta to the serving bowls, season with a little pepper, drizzle over a little olive oil, garnish with the reserved basil leaves and serve immediately
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Broccoli Pesto Pasta
Not too sweet with a delicate crumble, these cherry olive oil scones make the perfect breakfast or afternoon snack.
Get the full Broccoli Pesto Pasta recipe here:
Learn more about our extra virgin olive oils here:
Find more Zucchi extra virgin olive oil recipes here:
ABOUT ZUCCHI 1810
Based in northern Italy, Zucchi 1810 produces extra virgin olive oil that is sustainably certified and fully traceable. With extra virgin olive oils of exceptional quality and taste, produced with transparent socially and environmentally responsible practices, Zucchi is an EVOO to feel good about.
BROCCOLI PESTO SPAGHETTI by Mi ja
Broccoli Pesto Spaghetti is a quick and easy healthy and delicious meal!
INGREDIENTS:
Spaghetti pasta
2 Cups Basil
3/4 Cup of parmesan cheese
1/3 Cup of pine nuts
1/2 Cup of extra olive oil
Garlic
1/4 Cup of lemon juice
1/2 tsp. salt and pepper
Broccoli
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