Description
Consider this pasta a lesson in creating unbelievable vegetarian flavor. It’s so easy, you’ll be tempted to swap in any veggie and call it a sauce!
Ingredients
Units
Scale
- Kosher salt
- 5 cups roughly cut broccoli, including stalks (from 1 large head)
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1 garlic clove, pressed
- 3 scallions, white and light green parts only, roughly chopped
- 1/3 cup pine nuts
- 1/3 cup freshly grated
- Parmesan cheese, plus more for serving
- 2 tablespoons fresh lemon juice
- Freshly ground black pepper to taste
- 1 pound pasta (I like spaghetti or fettuccine, but any pasta will work)
- Red pepper flakes, for serving
Instructions
- Bring a large pot of salted water (at least 10 cups) to a boil. Add the broccoli and boil gently for 3 minutes. Using a slotted spoon, scoop out about one-third of the broccoli and set aside on a cutting board to cool, then chop finely. Continue to gently boil the remaining broccoli for another minute. Turn off the heat, scoop out ¼ cup of the broccoli water, then using a slotted spoon, scoop out the remaining broccoli and add it straight into a blender. (Excess water is OK.)
- To the blender, add the olive oil, garlic, scallions, pine nuts, Parmesan, lemon juice, 1-2 tablespoons of the reserved broccoli water, and salt and pepper. Blend until emulsified and saucy (you want it to be easily pourable—thinner than a milkshake) using more broccoli water as needed.
- Bring the pot of broccoli water back to a boil. Add the pasta and cook to al dente according to the package directions. If you’ve used up your reserved broccoli water, scoop out another ¼ cup of pasta water and set aside. Drain the pasta, drizzling in a little olive oil to prevent sticking. Return the pasta to the pot and toss in the pesto until it coats the pasta but doesn’t look gloppy. (Use a drizzle of pasta water if needed.) Serve with red pepper flakes, the reserved chopped broccoli, and more Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Keywords: pasta, broccoli, pesto