Broccoli Pesto
2016-02-09 15:06:51
Serves 4
Broccoli Pesto served with Brown Rice Noodles makes a great gluten free side dish!
Ingredients
- 1 bunch broccoli
- 8 oz. brown rice spaghetti
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1/2 small onion, finely chopped
- 2 large cloves garlic, minced
- 1 teaspoon Kosher salt
- Freshly ground pepper
- Red pepper flakes
- 1/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Instructions
- If you have a pasta pot with strainer, you can use it to first steam your broccoli and then to cook your pasta. If not, then set up a steamer for the broccoli and a large pot of salted water for the pasta.
- Cut the broccoli into florets and the stems into similar sized chunks, peeling the larger stem pieces. Steam the broccoli for about 6 minutes until tender crisp. Set aside.
- Add additional water to the pasta pot if you used it for steaming and heat to a low boil. Cook the pasta until al dente and then drain the pasta reserving a cup of the pasta water.
- In the same drained pot, melt the butter and olive oil together over medium heat. Add onion and lower the heat sautéing until tender, about 7 minutes. Add the garlic and cook for another minute being sure not to burn it. Add the steamed broccoli, salt and peppers and raise the heat back to medium, cooking it all together for 2-3 minutes. Add cream and cook for another 30 seconds.
- Transfer the broccoli mixture, capturing all of the little bits, to a blender and blend until finely chopped and a little saucy. It will be somewhat dry, but adding the pasta water will create a moister consistency.
- Add the broccoli pesto back to the pot and toss with the pasta, adding pasta water a little at a time until it evenly coats the pasta. Reheat for 1-2 minutes over medium heat. Adjust seasonings to taste. Serve with Parmesan cheese.
Notes
- For an amazing meal, serve it topped with Chicken Saltimbocca!
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
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