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Ingredients:
– 8 oz (225g) pasta of your choice (e.g., spaghetti, linguine, or fettuccine)
– 3 cups (700g) broccoli florets
– 1/2 cup (120g) freshly made pesto (see below for pesto recipe)
– 1/4 cup (60g) grated Parmesan cheese
– Salt and pepper to taste
– 1 tablespoon olive oil
– Fresh basil leaves for garnish (optional)
Pesto Recipe:
– 2 cups (200g) fresh basil leaves
– 1/3 cup (80g) pine nuts (or walnuts)
– 1/2 cup (120g) grated Parmesan cheese
– 1/2 cup (120ml) extra virgin olive oil
– 2 cloves garlic, peeled and minced
– Salt to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a food processor or blender, combine basil leaves, pine nuts, Parmesan cheese, garlic, and a pinch of salt. Process until well combined.
3. With the processor running, slowly pour in the olive oil through the top. Process until the pesto reaches the desired consistency.
4. In a large skillet, heat the olive oil over medium heat. Add the broccoli florets and cook until tender, about 3-5 minutes.
5. Add the cooked pasta to the skillet with the broccoli. Toss to combine.
6. Add the pesto to the pasta mixture, tossing to coat. If the pesto seems too thick, add a bit of the reserved pasta water.
7. Season with salt and pepper to taste.
8. Serve immediately, topped with grated Parmesan cheese and garnished with fresh basil leaves if desired.
Nutrition Information (per serving):
– Calories: 420
– Protein: 15g
– Fat: 24g
– Saturated fat: 4g
– Cholesterol: 5mg
– Carbohydrates: 35g
– Fiber: 4g
– Sugar: 4g
– Sodium: 250mg
Note: Nutrition estimates may vary depending on specific ingredients and portion sizes.