Broccoli Pesto
Serves 4
Ingredients- 1 pound uncooked penne rigate pasta
- 1½ pounds fresh broccoli, cut into 2-inch florets, stems trimmed and cut into 1-inch chunks
- 1 teaspoon crushed red pepper flakes
- ½ cup plus 2 tablespoons olive oil, divided
- 1¼ teaspoons kosher salt
- ¾ teaspoon black pepper
- 2 cups packed fresh spinach
- 2 cups coarsely chopped fresh flat-leaf parsley
- 1¼ ounces Parmigiano Reggiano cheese, grated (about ½ cup), plus more for garnish
- 2 small garlic cloves, coarsely chopped
- 1 teaspoon of lemon zest plus 2 tablespoons of fresh juice
- 1 can (15-oz.) cannellini beans, drained and rinsed
Instructions
- To make roasted broccoli, toss broccoli florets, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon black pepper on a large rimmed baking sheet lined with foil.
- Roast in the oven until lightly browned and tender, 15 to 17 minutes. Remove from the oven, and set aside.
- Preheat the oven to 400 F. Bring a large pot of salted water to a boil. Cook the pasta until al dente and drain. Save ⅓ cup of the cooking water for later.
- To make the pesto, pulse broccoli stems, spinach, parsley and cheese in a food processor until combined. Add chopped garlic and lemon zest, and pulse until combined. With the processor running, slowly drizzle in the remaining ½ cup olive oil; process until smooth.
- Add ¾ teaspoon salt and ½ teaspoon black pepper, and pulse in a blender. Transfer pasta to a large bowl. Add pesto, tossing to coat. Add beans and roasted broccoli; toss to combine. Add ¼ to ⅓ cup of reserved cooking water as needed, mixing until desired consistency is achieved.
- Serve and garnish with grated cheese and red pepper flakes.
