Penne with Broccoli Pesto Sauce

Ingredients

Instructions

1. 1

   Fill a small stockpot with water and bring to a boil. Salt the water. Separate the stems and the florets. Add the broccoli stems and cook until tender, 10 minutes. Stir in the spinach and cook for 30 seconds. Remove with a slotted spoon to a food processor fitted with a metal blade. Keep the water boiling.

2. 2

   Add the florets to the boiling water and cook until al-dente, 2 minutes. Remove, again reserving water, to a colander and rinse with cold water.

3. 3

   Add the garlic, capers, butter, pepper flakes, and 1 tablespoon lemon zest to the food processor containing the broccoli stems and spinach. Blend for 20 to 30 seconds until smooth. Season with salt and pepper to taste.

4. 4

   Add the penne to the reserved boiling water, stirring, and cook until al dente. Drain the pasta and pour out the water. Return the pasta to the pot. Stir in the broccoli florets, broccoli puree, lemon zest, and Asiago. Cook mixture to warm for 1 to 2 minutes. Add the half and half while stirring, using just enough to make the mixture creamy. Divide among four plates, sprinkle with Asiago, and serve.