|A meal you can prepare within|
15 minutes, and still have pesto
sauce leftover to further enjoy (see *Tip below)...
Prep: 5 Mins.
Cook: 10 Mins.
12 oz. Tri-Color Rotini (I prefer Barilla brand)
4 cups organic broccoli florets
½ cup crumbled walnuts
2 organic garlic cloves
½ cup grated Parmesan and Pecorino Romano cheese
1 teaspoon fine-grained sea salt
½ teaspoon freshly ground pepper
½ cup fresh organic lemon juice
1/3 cup organic olive oil
1/3 cup organic canola oil
--1 roma tomato, chopped
--4 sprigs of parsley
Prepare pasta according to package directions. Drain, while reserving ½ cup pasta water.
|Sandra's Broccoli Pesto Sauce|
Meanwhile, in a food processor, pulse broccoli, walnuts, cloves, cheese, sea salt, and pepper until finely minced. Mix the oils and lemon juice in a 2-cup glass-measuring cup, and slowly drizzle through spout of food processor while pulsing until smooth.
Return hot, drained pasta back to pot, and toss with desired amount of pesto (I used 1 cup), adding ½ cup of hot pasta water to provide for a creamier sauce. Garnish with freshly chopped roma tomatoes and sprigs of parsley, and serve. ~ Enjoy!
*Tip: A great pesto sauce to serve as a spread on bagels or crusty slices of bread, over omelets, or for spreading on hot fillets of salmon or halibut, or as a base sauce for pizzas, and so on.