Creamy Broccoli Pesto

What's your favorite vegetable? We love broccoli in our house, we have it at least once a week. I usually steam it with a little garlic, butter, salt and pepper. While searching for new ways to cook broccoli I stumbled upon this recipe from Smitten Kitchen, if you have not seen her blog I highly recommend it, she is amazing!

I have to admit I was a little nervous to make this dish, I was worried it would taste like broccoli soup but I it did not taste that way at all!! This was a very tasty dinner, Jacob and Lucy ate it up! It was also really quick to prepare, plus if you use the same pot to cook everything, as instructed, you only have to clean the pot and the blender or food processor! Enjoy!

creamy broccoli pesto

Ingredients

1 pound broccoli

1 pound dried pasta

1 tablespoon unsalted butter

1 tablespoon olive oil

1 small onion, finely chopped

1 clove garlic, minced 

1/2 teaspoon table salt

Freshly ground black pepper 

A pinch of red pepper flakes

4 tablespoons heavy cream

1/2 cup Grated parmesan, to serve

Directions

Bring a large pot of salted water to boil for your pasta.

Remove broccoli florets from stems and chop into medium florets. Peel stems with a vegetable peeler and slice them into 1/2-inch segments.

Add the broccoli and stems to the boiling water (you can also use a steam basket cover with a lid for 5 to 6 minutes) or par-boil (for 3 to 5 minutes) your broccoli florets and stems until just tender.  Using a slotted spoon remove the broccoli and set aside.

Add pasta to water and cook 6 to 8 minutes until al dente. Before draining pasta, reserve a cup of pasta cooking water and set it aside. Drain pasta.

Return the pot to the stove melt butter and olive oil together over medium heat. Add the onion and reduce to medium-low, sauteing it until tender, about 7 minutes. Add garlic and cook for another two minutes. Add steamed broccoli, red pepper flakes, salt and black pepper turn the heat back up to medium-high, cooking it with the onion and garlic until broccoli is warmed through. Pour cream over mixture and let cook for 30 seconds.

Transfer broccoli mixture to a blender or food processor and blend in short bursts until it’s finely chopped and a little sauce. Add all of the cream add the reserved pasta water little at a time until desired consistency. 

Add the broccoli sauce and drained pasta back to the pot to combine. Cook over medium-high for 1 to 2 minutes, tossing the mixture so that it evenly coats. Add the parmesan cheese before serving.

Slightly adapted from: Smitten Kitchen