Ingredients

The following ingredients have 6 Servings
  • 1 lb cooked pasta of your choice, pasta water reserved
  • 4 cups broccoli florets
  • 2 cups basil leaves, lightly packed
  • 2 garlic cloves
  • ¼ cup pine nuts
  • 1 cup extra virgin olive oil
  • ½ tsp salt
  • 1 cup Parmigiano-Reggiano, grated

Instruction

  • In a large pot bring water ** to a rapid boil
  • Add the broccoli, bring the water back up to a boil for two minutes
  • Do not drain the water! Immediately transfer broccoli (with a slotted spoon) to a colander place under cold running water to stop further cooking.Bring the water ** back to a boil and add your favorite pasta and cook according to the package (reserve 1 cup of pasta cooking water before draining)
  • In a large blender or food processor, blend together broccoli, basil, garlic, pine nuts, olive oil, salt and Parmigiano-Reggiano until smooth
  • Slowly pour in 1 cup of reserved pasta water until a nice sauce is formed
  • If sauce is too thick, add more pasta water one tablespoon at a time.Toss hot pasta with sauce until completely coated
  • Top with extra Parmesan, pine nuts and chili flakes if desired
  • Enjoy! ** It is important to salt your water before adding the broccoli and pasta
  • Do this to your own taste