Strain the pasta, then add back to the pot and toss with the butter to prevent sticking.ĭrizzle in the broccoli pesto, tossing with tongs as you go. Blend until emulsified and saucy (you want it to be easily pourable, thinner than a milkshake) using more reserved water as needed.īring the pot of “broccoli water” back to a boil and add the pasta, cooking according to package directions until al dente. To the blender, add the olive oil, garlic, scallions, pine nuts, Parmesan, lemon juice, salt and pepper, and a tablespoon or two of reserved water. Turn off the heat, scoop out 1/4 cup of the broccoli water, then using a slotted spoon, scoop out the remaining broccoli from the pot into the pitcher of a blender. Simmer the remaining broccoli for another minute. Using a slotted spoon, scoop out 2 cups of broccoli, set aside on a cutting board and allow to cool.
#PRESTO PASTA PLUS#
If you have more pine nuts, toasted extras would be excellent on this.ĥ cups broccoli (from 1 large bunch) trimmedģ scallions (white and light green parts only), roughly choppedġ/3 cup grated Parmesan (vegetarian Parm to keep this recipe veg), plus more for servingĢ tablespoons fresh lemon juice (from about half a large lemon)ġ pound pasta (I like using spaghetti or fettuccini, but any pasta will work)īring a large pot of salted water (at least 10 cups) to a boil. I like that this entire recipe happens in one pot (plus one blender) and that the pasta boils in the same water as the broccoli. The resulting sauce was so delicious, I now have a new favorite dinner. I knew I wanted to blitz the broccoli in a blender, I knew it was going to need some brightness from lemon and Parm, and I knew I needed olive oil, which is what made that gazpacho up there so luscious. I realize I wasn’t inventing anything new here, but I didn’t exactly have a plan. So, I put on my cape and went to work turning the florets into a pesto for spaghetti. It felt like I had nothing in the kitchen except for a bunch of broccoli that was minutes away from being un-salvagable. In any case! That’s where I found myself last week. Instead, to figure out a way to make something memorable out of supermarket cabbage or about-to-go-rotten produce? That feels like a different kind of satisfaction - maybe because dinners like that come with a side dish of feeling thrifty and therefore virtuous. But that kind of cooking is easy - to some degree those ingredients are doing most of the work we just have to be smart enough to step back and let them shine. I mean, of course, it’s amazing when I am lucky enough to have, say, peak-season spring ramps to bake into pizza or juicy summer tomatoes to whirl into transcendent gazpacho. When I’m able to take a very basic, humble ingredient and turn it into a delicious dinner. Store in an airtight container in the fridge for up to 3 days.I’ve been cooking and writing about food for decades, and still there’s one thing that still makes me irrationally happy….* To speed up this recipe, skip this step and use roasted bell peppers from a jar.Add the cooked zucchini and blended red bell pepper mixture to the pot. Then return the drained pasta to the pot. In the last two minutes of the pasta cooking, add the peas to the cooking water.Blend until smooth, but some small chunks can remain, if desired. Returning to the food processor, add in the sun-dried tomato, and walnuts.Meanwhile, cook the pasta in a large pot of salted boiling water. Sprinkle over some salt and pepper, and try not to disturb the zucchini as it cooks, and give a flip only when golden.
Return the same pan to the heat, and add more oil.Transfer both the bell pepper and garlic to a food processor or blender. When the bell peppers are cooked through and blistered on both sides, push them to the side of the pan, add a small bit more oil, and cook the garlic until lightly golden, about 2 - 3 minutes.
#PRESTO PASTA SKIN#
Cook until the skin begins to blister, and then flip to cook on the other side*. When hot, add the bell peppers in a single layer and sprinkle a bit of salt and pepper over top. Add half the oil to a large pan on high heat.
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