As I mentioned earlier, I am mesmerized with Mediterranean food, especially Greek and Italian food. When it is pasta, it has to have some million varieties for me. And one I prepare quite frequently is with pesto. Healthy, herby, and extremely delish, pesto is my go-to lunch on weekends. This green, oily, garlicky stuff that we pour over our pastas is generally made with pine nuts, basil, or may be parsley. But, well, these are times of innovation and these are also times when people like me like to eat a variety of things at home, work, and everywhere else.
So, I made Broccoli Pesto! It works amazingly well, especially when the pasta has robust body, like Tagialtelle or a fuller variety.
This is what you need:
- 250 gm Tagliatelle pasta
- 200 gm Broccoli, chopped/cut roughly
- A bunch and a half of fresh Italian basil
- 4-6 cloves of garlic
- 2 tbspns of Olive oil (extra virgin, preferably)
- A handful of almonds, blanched (soaked) in warm water
– Cook the pasta according to the instructions on the package
– While the pasta is cooking, in another big vessel blanch the broccoli for 5-7 min, till they are lightly tender but still vibrantly green; strain them and put aside; let them cool a bit
– Add the blanched broccoli, basil leaves, blanched almonds, and garlic to your food processor and process till the mixture forms quite fine rubble.
– Drain your pasta, add in the broccoli pesto, combine well, and serve warm, dressed with olive oil.