Broccoli "Pesto" And Linguine
Published September 15, 1992
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
16 ounces whole broccoli or 8 ounces broccoli florets (4 cups)
2 ounces Parmigiano Reggiano
½ cup packed fresh basil leaves
1 medium clove garlic
2 tablespoons olive oil
⅓ cup pine nuts
8 ounces fresh eggless linguine
⅛ teaspoon salt (optional)
Freshly ground black pepper
2 ripe medium tomatoes
Nutritional analysis per serving (2 servings)
102 grams carbs; 19 milligrams cholesterol; 872 calories; 16 grams monosaturated fat; 10 grams polyunsaturated fat; 8 grams saturated fat; 39 grams fat; 10 grams fiber; 533 milligrams sodium; 34 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water to boil in covered pot for pasta.
- Step 2
Trim stems from broccoli and cut into florets. Steam for about 5 minutes, until tender but firm. Reserve 6 tablespoons of cooking liquid.
- Step 3
In a food processor, grate cheese to make 4 tablespoons; set aside.
- Step 4
Wash and dry basil leaves and pack into measuring cup.
- Step 5
Mince garlic in the food processor.
- Step 6
Add basil, olive oil and pine nuts to the food processor, and process until minced.
- Step 7
Cook linguine in boiling water, following package directions.
- Step 8
Add steamed broccoli to the other sauce ingredients and process until smooth. If mixture is too thick, add another tablespoon or so of water. Add cheese and process to blend. Season with pepper and salt, if desired. Serve over freshly drained pasta.
- Step 9
Slice tomatoes and serve on the side.
Private Notes
Comments
Easy and decent recipe. Added more garlic, salt, and olive oil, as well as a good bit of lemon, for flavor. Made plenty of sauce for a pound of pasta.