Serving size: ½ of recipe
Ingredients:
- Pasta, orecchiette (6 ounces)
- Lemon juice, fresh (2 teaspoons)
- Salt, kosher (1/2 teaspoon)
- Olive oil, extra virgin (3 tablespoons)
- Broccoli head, 8 ounce (1 piece)
- Parmesan cheese, grated (1/2 cup)
- Basil leaves, fresh, packed (1/2 cup)
- Black pepper, freshly ground (1/2 teaspoon)
Directions:
1. Heat a large pot filled with salted water on medium-high. Meanwhile, separate the broccoli florets from the stalk and chop finely.2. Once the salted water is boiling, add the florets and cook for three minutes or until tender but still crisp.
3. Fill a large bowl with iced water. Add the broccoli; after one minute, transfer onto paper towels and allow to drain.
4. Pour pasta into the same pot and cook following package directions or until al dente. Drain and place back in the pot (set aside 1 cup of pasta water).
5. Place ¼ of the drained broccoli in the food processor. Add the lemon juice, basil, oil, and Parmesan cheese. Process until smooth, then sprinkle with pepper and salt to season.
6. Pour the prepared pesto into the pot filled with pasta. Toss gently, adding the pasta water as you go. Add the rest of the broccoli and toss as well.
7. Serve and enjoy.
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