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Pasta And White Beans With Broccoli Pesto Recipe

Ingredients

How to make it

  • 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. Puree until smooth, about 2 minutes, scraping down side 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.
  • Source: Techniques from Martha Stewart, Everyday Food, January/February 2012 - total time 25 mins - servings 4
  • Wine Suggestion: I served this with oven-baked chicken and matched 2 wines: Red: Duca Di Cardino 2012 Chianti and gave it a 9+ (1-10/10 being best) – but, have to say this wine is not enjoyable, to us, as just a drinking wine. It blossomed with the food, tho. White: Columbia Crest Pinto Gris and gave this one an 8+.

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champagnetime Straits Of Juan De Fuca, WA

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