Summer is drawing to a close and the weather is beautiful. Fields are bursting with ripe produce and it’s all coming our way.
Let’s do something interesting with broccoli. Here’s a recipe for a pasta sauce made with broccoli – yes, broccoli!
PASTA WITH BROCCOLI PESTO
1 head of broccoli (about 8 oz.)
6 ounces orecchiette or other short pasta
½ cup grated Parmesan cheese
½ cup (packed) fresh basil leaves
3 TBS olive oil
2 tsp fresh lemon juice
Freshly ground black pepper
1. Separate the broccoli stalks from the florets and finely chop the florets. Trim the woody end of the stalk, then peel and finely chop. Cook the stalk in a large pot of boiling salted water until bright green, about 3 minutes. Add the florets and cook until crisp-tender, about 3 minutes more.
2. Using a slotted spoon, transfer the broccoli to a large bowl of ice water, then drain it on paper towels.
3. Add pasta to the same pot of boiling water and cook until al dente. Drain the pasta, reserving 1 cup pasta cooking liquid, and then return the pasta to the pot.
4. While the pasta cooks, transfer the broccoli (reserve a handful of florets) to a food processor and add Parmesan, basil, oil, and lemon juice. Season with salt and pepper, then process it until smooth.
5. Toss the pasta with the broccoli mixture, adding more pasta cooking liquid as needed to coat evenly. Toss in the reserved broccoli florets and season with salt and pepper.
HELPFUL HINT:: Broccoli pesto can be made up to 1 day ahead. Let it cool, then press plastic wrap directly on its surface before covering (to avoid discoloration) and chill.
ANOTHER HELPFUL HINT: We are getting French breakfast radishes this week. The traditional way to eat them is to butter them and pop them into your mouth.
Hope you enjoy the food and the lovely weather.
Have a delicious week!