We really enjoyed this on our pasta. The only thing I did different was leave some whole pieces of broccoli to put on top, giving it a little more substance.
Spaghetti with Creamy Broccoli Pesto
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
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Amount per serving
- Calories: 530
- Fat: 23g
- Saturated fat: 9g
- Protein: 19g
- Carbohydrate: 63g
- Fiber: 3g
- Cholesterol: 42mg
- Sodium: 482mg
- 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
- 1. 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.
- 2. 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.
- 3. 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.
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