Broccoli Cream Pesto

  • 1/2 LB broccoli, chopped into florets, peel the outer layer of the stalk with a vegetable peeler, then cut into 1 inch pieces
  • 1/2 LB dried pasta of your choice
  • 1 TBSP unsalted butter
  • 1 TBSP olive oil
  • 1/2 small onion, diced
  • 2 garlic clove, minced
  • 1/2 TSP table salt
  • Freshly ground black pepper
  • 1/4 TSP red pepper flakes
  • 1/4 c. heavy cream
  • 1/2 c. grated Parmesan cheese
Bring a large pot of salted water to a boil, add in the broccoli and and cook for 6 minutes, then take out using a slotted spoon and set aside. Cook the pasta according to the directions, then strain (reserving 1/2 of pasta water). In a sauce pan, melt the butter and olive oil over medium heat. Once hot, add the onion and saute for 7 minutes, then add the garlic and sauce for another 2 minutes. Add in the steamed broccoli, salt, red and black pepper, saute another 2 minutes. Add in cream and cook for 45 seconds to a minute. Transfer mixture to a blender and pulse until desired sauce consistency. Toss the sauce with the drained pasta, if it looks a bit dry, add in a splash of the reserved pasta water. Sprinkle with the grated cheese, serve.
 
Recipe adapted from Deb Perelman