Broccoli Pesto Pasta
I remember when I was first getting into cooking, I was obsessed with the thought of getting a food processor. The Omnivore would be on his way to Lowe’s and I’d go along for the trip to the home improvement store for the sole reason of looking at food processors.
I’d bookmark recipes that I thought could only be made with a food processor (which obviously isn’t true as amazing things have been made for centuries without food processors) and then talk incessantly about them.
This recipe is one that I’d file under “food processor” and if you are on the fence about making the purchase, this should send you over the edge. I’ve made broccoli pesto before but this one definitely has a different spin. It is more chunky than saucy and more complex and varied. I used chick peas for bulk and protein but I don’t see why a cup or so of shredded chicken or even cooked shrimp couldn’t work.
note: I enjoy the sharp taste of raw garlic. If you do not, saute it briefly to mellow it. The avocado is not a noticeable taste but adds a nice silkiness. If you don’t have one on hand, feel free to omit and replace with additional water as needed.
- 1 lb broccoli crowns (about 2 large)
- 2 cloves garlic
- 1/2 tsp salt
- 1 tablespoon lemon juice
- 1/2 avocado
- 1/3 – 1/2 cup water (reserved from boiling florets)
- 2 cups chick peas
- 4 ounces goat cheese
- 16 ounces pasta, cooked according to directions
- Boil or steam broccoli until tender, about 4 minutes, reserving 1/2 cup cooking water.
- In a food processor, combine strained broccoli, garlic, salt, lemon juice, avocado.
- Stream reserved water into food processor until you reach your desired consistency. Taste for salt.
- Combine pasta with broccoli pesto and chick peas in a large bowl.
- Serve, dotting plates with goat cheese.