So, I’m not a huge pesto fanatic but for some reason I was really attracted to this recipe when I saw it in “All You” magazine. Probably because it’s so green. I like green. And I like broccoli. Sometimes it’s just as simple as that.
Salt and pepper
1 pound broccoli, stems and florets chopped into 1-inch pieces
1 pound spaghetti
1/4 cup olive oil
1 clove garlic, chopped
1/2 cup heavy cream
1 cup grated Parmesan
Bring a large pot of salted water to boil. Add broccoli and cook until soft, 7 to 9 minutes. Remove with a slotted spoon to a food processor. Add spaghetti to pot and cook until al dente, about 10 minutes or as package label directs.
Add olive oil and garlic to broccoli and process until smooth. Transfer to a large bowl and stir in heavy cream and Parmesan. Season with salt and pepper.
Drain pasta, reserving 1 cup of cooking water. Mix pasta with broccoli pesto, adding pasta water 1 Tbsp. at a time if pesto is too dry.
**Milady Note: You will notice that the Parmesan does not melt even though the broccoli pesto mixture is still hot. I initially thought this was weird texturally but I got over it after the first bite! Yum!