I had broccoli from FFTY I had to use before it went bad, therefore when I saw this recipe in the latest Everyday Food, it was decided. Not sure I like it as much as regular pesto, but it’s definitely healthy!
- Coarse salt and ground pepper
- 1 bunch broccoli, cut into 1-inch pieces (about 4 cups)
- 10 ounces short pasta, such as fusilli
- 5 tsp extra virgin olive oil
- 1/2 ounce Parmesan, finely grated (1/4) cup, plus more for serving (optional) [I used Asiago]
- 1 tsp finely grated lemon zest plus 1 tbsp lemon juice
- 1/2 cup packed fresh parsley leaves
- 1/2 small garlic clove
- 1 can (15.5 ounces) cannellini beans, rinsed and dried
- In a large pot of boiling salted water, cook broccoli until tender and bright green, about 4 minutes. With a slotted spoon, transfer broccoli to a food processor. Return water to a boil and cook pasta according to package instructions. Reserve 2 cups pasta water; drain pasta and return to pot.
- To food processor, add oil, Parmesan, lemon zest and juice, parsley, and garlic, scraping down sides as needed. Transfer pesto to pot with pasta. Stir to coat, adding enough reserved pasta water to make a creamy sauce. Stir in beans and heat over medium until warmed through. Season with salt and pepper. To serve, sprinkle with Parmesan, if desired.
–Recipe courtesy Martha Stewart’s Everyday Food magazine, January/February 2012.