Actually it was Ziti and Broccoli Salad with Sun-dried tomato Pesto from Simple Vegetarian Pleasures by Jeanne Lemlin, minus the ziti plus some fusilli shaped pasta. The choice was a broccoli and smoked cheese frittata or this and TheHusband’s eyes lit up when he took a look at this recipe. Our large head of broccoli from last week just barely made enough broccoli IMO, and only 3 cups of it was the florets. I found the pesto to be very thick and really noticed the garlic bite, but my taste buds are also a little off from a cold. I also thinks it makes a lot of pasta salad and am wondering what is up with cookbook authors thinking 4 oz of dried pasta is a serving; we’ve eaten 5 servings (2 for dinner, 3 for lunch) and have one more left, but I gorged myself on it Wednesday after barely eating all of Tuesday and early Wednesday. So I think it makes a minimum of 6 generous servings, and closer to 8 if you eat it with something else.
Pasta with broccoli and sun-dried tomato pesto
- I lb. short pasta
- 4-5 c broccoli florets (about 1 bunch)
- 2 oz. sun-dried tomatoes (the dried kind, not oil pack)
- 1/3 c olive oil
- 2 garlic cloves, minced
- 2 T chopped fresh basil (1 t. dried)
- 1/2 c chopped fresh parsley
- 3 T chopped walnuts (I used almonds)
- 2 T freshly grated parmesan
- 1/2 t salt
- black pepper to taste
Put a pot of water on to boil of course. Grab another pot and steamer insert (make sure it is big enough to hold the broccoli) and steam the sun-dried tomatoes for about 7 minutes so they get soft (I also pulled out a 1/4 c of the water after steaming and set it aside, just in case-but don’t dump the water from the steamer pot just yet). Place the sun-dried tomatoes in the food processor and add the olive oil and garlic and pulse until it is a paste. Add the herbs and pulse some more, then add the nuts and cheese (you are supposed to stir the nuts and cheese in by hand, but I said “bah” to that) and pulse a couple times to combine. While the pasta is boiling steam the broccoli (same steamer pan, add more water if necessary) until it is bright green and still a wee bit crisp (Lemlin has you drop it in boiling water and then pat dry, I figure the steamer is already out so I used it instead). Dump the steamed broccoli into a big bowl. When the pasta is done drain it, reserving 1 tablespoon of the starchy pasta water, and dump it in the bowl with the broccoli. Stir the tablespoon of pasta water into the pesto to thin it out a little (at this point I added a bit more oil and a tablespoon of the tomatoey water too, I thought it needed it) and then dump the pesto into the big bowl with the pasta and broccoli and stir until everything is coated nicely.