Penne with Broccoli Pesto
Serves: 4 to 6
  • Salt
  • 1 large bunch broccoli, florets cut into bite-size pieces, stems peeled and sliced thin
  • 3 garlic cloves
  • ½ cup pine nuts or sliced almonds
  • ½ cup extra-virgin olive oil
  • ½ cup packed basil leaves
  • Ground black pepper
  • ½ cup finely grated Parmesan cheese, plus extra for grating
  • 12 ounces penne
  1. Bring 2 quarts of salted water to boil in a large soup kettle. Add broccoli florets and cook until just tender and still bright green, adding garlic cloves the last minute, 4 to 5 minutes. Remove florets and garlic with a slotted spoon and transfer to a food processor along with nuts, oil, basil, and a sprinkling of salt and pepper; process to pesto texture, stir in ½ cup Parmesan cheese and set aside.
  2. Meanwhile, add penne to the boiling water. Using back-of-the-box times as a guide, cook partially covered, and at first stirring frequently to prevent sticking, until just tender, adding broccoli stems the last 5 minutes of cooking. Set colander over a large bowl and drain penne, reserving cooking liquid. Return penne to the pot.
  3. Add pesto to penne and toss, adding enough cooking liquid to make moist, saucy pasta. Taste and adjust seasonings, and serve, sprinkling with additional Parmesan.
Recipe by Three Many Cooks at