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Ingredients

  • Cavatappi Pasta ( Aka twirly pasta, but any will do)
  • 1 head of broccoli, cut from stalks into small florets
  • 4 tbs pesto (with cheese or dairy-free)
  • 3 tsp extra virgin olive oil
  • Grated parmesan, pecorino, or vegan parmesan cheese
  • Salt to taste

Methord

Bring a large pot of salted water to a boil. Add pasta to the boiling water and cook to desired tenderness, stirring frequently. See pasta package for instructions – cooking time will depend on the type of pasta you choose.

While pasta is cooking, bring 3/4 cup water to a boil in a medium saucepan. Add broccoli florets to the pan and cover tightly with a lid.

Let the broccoli steam for 2-5 minutes, or until tender and bright green.

Remove from heat and drain

When the pasta is cooked reserve 1/2 cup of the cooking water

In a medium mixing bowl, combine pesto, olive oil, and 1/4 cup of the reserved pasta water. Add additional pasta water to make the sauce more liquid, if desired. Season to taste.

Add the steamed broccoli to the pasta along with the pesto sauce. Toss the pasta and vegetables gently with the sauce to coat. Salt again to taste, if desired.

Serve pasta topped with grated parmesan, pecorino, or vegan parmesan cheese.


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