Spaghetti with Broccoli “Pesto”
Looking for a new way to use broccoli that is easy? The color is so bright that I was inspired to mix it in with pasta, like a pesto. But given the texture of broccoli, I decided not to make it more gritty by adding nuts so it’s not really a pesto though my recipe does include olive oil, grated parmesan cheese and garlic + it is green!
One could easily add toppings like toasted bread crumbs or toasted nuts for more texture.
Yields 2-3 servings (depending on your appetite!)
- 1 broccoli stalk, florets cut into small pieces. If using stalk, shave off tough layer and dice
- 1 tablespoon olive oil
- 1/4 diced onion
- 1 garlic clove, mince
- Pinch of red chili flakes
- 1/2 teaspoon salt
- 1 cup grated parmesan cheese
- 1/2 pound spaghetti
Bring pot of water to boil for spaghetti. Add salt and cook spaghetti to al dente (or to taste) while preparing broccoli sauce. Drain, setting aside a small cup of pasta water.
Bring small pot of water to boil and add broccoli. Cook until bright green and softened, about 3-4 minutes. Strain and put aside.
Heat olive oil in skillet over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Add minced garlic and chili flakes and cook for another minute, then add broccoli. Stir so that the broccoli is coated.
Transfer broccoli mixture to food processor along with ½ cup grated cheese and pulse, adding olive oil and some pasta water to loosen mixture into a sauce consistency. Add salt to taste.
Return broccoli “pesto” to skillet and add drained spaghetti, coating the strands with the sauce. Top with remaining cheese.