Broccoli Pesto Pasta
Yield: about 8 servings
1 lb. broccoli
4 tbsp. olive oil
Salt & pepper
1 small onion, finely chopped
3-4 cloves garlic, minced or pressed
1 lb. pasta
½ tsp. red pepper flakes
Up to ½ cup milk or heavy cream (unsweetened Silk coconut milk for me)
Turn oven on to 375 degrees.
Chop the broccoli crowns into florets. Season with 2 T olive oil, salt, pepper, onion and chopped garlic. Put in oven and roast until slightly soft- about 15 minutes.
Bring water to a boil. Add the pasta to the pot and cook according to the package directions until al dente. Reserve 1½ cups of the pasta water and then drain the pasta well. Set aside.
Transfer the broccoli mixture to a food processor or blender and add remaining olive oil and pepper flakes. Pulse in short bursts, scraping down the sides as needed, until the mixture is finely chopped. Add in the milk and process until smooth. If needed, add the reserved pasta water a little bit at a time just until the sauce is smooth and creamy. (Don’t overdo it – you don’t want a watery sauce!) Season with salt and freshly ground pepper to taste. In a large bowl (or in the pot), toss the pasta with the sauce.