For pasta lovers
INGREDIENTS
12 oz. fusilli pasta
12 oz. frozen broccoli florets
2 clove garlic
1/2 c. fresh basil leaves
3 tbsp. olive oil
1 tbsp. grated lemon zest
kosher salt
toasted sliced almonds
Grated Parmesan cheese
METHOD
1. Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta, and return it to the pot.
2. Meanwhile, in a microwave-safe bowl, combine the broccoli, garlic, and 1/2 cup water. Cover and cook on high, stirring once halfway through, until the broccoli is tender, 5 to 6 minutes. Transfer the mixture (liquid included) to a food processor. Add the basil, oil, zest, and 3/4 teaspoon salt, and purée until smooth.
3. Toss the pasta with the pesto and 1/4 cup of the reserved liquid (adding more liquid if the pasta seems dry). Sprinkle with almonds and Parmesan, if desired.
TIPS AND TECHNIQUES
TIP: Double the pesto and freeze it in small portions. Thaw it in the fridge overnight, then mix it into rice, spread it on toast, spoon it on meat or fish, or add it to soups for extra flavor.
YIELDS:4
PREP TIME: 10 mins
COOK TIME: 5 mins
TOTAL TIME: 15 mins
CAL/SERV:427
BY WOMAN'S DAY KITCHEN
