Penne with Broccoli Pesto Sauce
Vibrant green pesto made from sweet broccoli stems and florets creates a surprisingly elegant sauce that clings beautifully to each piece of penne. This clever use of the entire vegetable transforms humble broccoli into something truly special, perfect for those nights when you crave co...
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
6 servings
Ingredients
- 1 1/2 poundsbroccoli stems and florets -- stems peeled and cut into 1-inch slices
- 2 cupsbaby spinach
- 2 clovesgarlic -- minced
- 1 tablespooncapers
- 4 tablespoonsbutter -- cut into chunks
- 1/2 teaspoonred pepper flakes
- 1 tablespoonlemon zest
- Kosher salt and freshly ground black pepper
- 1 poundpenne pasta
- 3/4 cupfreshly grated Asiago or Parmesan
- 1 tablespoongrated lemon zest
- 1/2 cuphalf and half
- extra grated Asiago -- for garnish
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 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, . Stir in the spinach and cook for . Remove with a slotted spoon to a food processor fitted with a metal blade. Keep the water boiling.
- 2
Add the florets to the boiling water and cook until al-dente, . Remove, again reserving water, to a colander and rinse with cold water.
- 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 until smooth. Season with salt and pepper to taste.
- 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 . Add the half and half while stirring, using just enough to make the mixture creamy. Divide among four plates, sprinkle with Asiago, and serve.
Chef's Notes
Copyright: Chef Laura Bonicelli