Spaghetti with Creamy Broccoli Pesto is great for kids—especially since they don't have to know it's full of good-for-them broccoli.
Salt and pepper
1 pound broccoli, stems and florets chopped into 1-inch pieces
1 pound spaghetti
1/4 cup olive oil
1 clove garlic, chopped
1/2 cup heavy cream
1 cup grated Parmesan
How to Make It
Bring a large pot of salted water to boil. Add broccoli and cook until soft, 7 to 9 minutes. Remove with a slotted spoon to a food processor. Add spaghetti to pot and cook until al dente, about 10 minutes or as package label directs.
Add olive oil and garlic to broccoli and process until smooth. Transfer to a large bowl and stir in heavy cream and Parmesan. Season with salt and pepper.
Drain pasta, reserving 1 cup of cooking water. Mix pasta with broccoli pesto, adding pasta water 1 Tbsp. at a time if pesto is too dry. Serve, passing additional Parmesan if desired.
We put this on our "to have again" list. It needs a little pepper and salt and I am thinking a bit of Italian herbs. Otherwise, it was quite good. Both our teenager and 7-year old liked it. We would serve it for company.