Broccoli Pesto Pasta

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Ingredients

1 lb spaghetti, vermicelli, capellini, or angel hair pasta (whole wheat or gluten free pasta works great)

1 1/2 lbs broccoli heads, cut from stalks into small florets (about 1 lb florets)

3/4 cup pesto (with cheese or dairy-free)

3 tbsp extra virgin olive oil

Grated parmesan, pecorino, or vegan parmesan cheese

Salt to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta to the boiling water and cook to desired tenderness, stirring frequently. See pasta package for instructions – cooking time will depend on the type of pasta you choose.
  2. While pasta is cooking, bring 3/4 cup water to a boil in a medium saucepan. Add broccoli florets to the pan and cover tightly with a lid.
  3. Let the broccoli steam for 2-5 minutes, or until tender and bright green.
  4. Remove from heat and drain in a colander.
  5. When the pasta is cooked, reserve about 1 cup of the cooking water in a separate bowl, then drain the pasta in a colander.
  6. In a medium mixing bowl, combine pesto, olive oil, and 1/2 cup of the reserved pasta water. Add additional pasta water to make the sauce more liquid, if desired. Season with salt to taste (if using dairy-free pesto, you may need more salt for flavor).
  7. Add the steamed broccoli to the pasta along with the pesto sauce. Toss the pasta and vegetables gently with the sauce to coat. Salt again to taste, if desired.
  8. Serve pasta topped with grated parmesan, pecorino, or vegan parmesan cheese. If you’re vegetarian, be sure to choose parmesan with a vegetarian rennet. You can also sprinkle on a few red pepper flakes for a touch of spice, if desired.

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