Broccoli Pesto Spaghetti
From Good Housekeeping magazine
1 package (16 ounces) spaghetti or thin spaghetti
1 bag frozen chopped broccoli or 16 ounces fresh broccoli
1 cup chicken or vegetable broth
1/4 cup Parmesan cheese, grated
2 tablespoons olive oil
1 small garlic clove
1/4 teaspoon salt
Coarsely ground black pepper
- In saucepot, prepare pasta in boiling salted water as label directs.
- In saucepan, prepare broccoli as label directs. If using fresh broccoli, blanch in boiling water for 2-3 minutes until cooked through and vibrant green in color.
- In food processor, with knife blade attached, blend cooked broccoli, broth, Parmesan, olive oil, garlic, and salt until smooth, stopping processor occasionally to scrape down side.
- Drain pasta; toss with broccoli pesto. Sprinkle with coarsely ground black pepper to serve.
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