Broccoli Pesto Pasta with Green Olives

https://cookieandkate.com/broccoli-pesto-pasta-recipe/

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1. Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 1 minute. Using a slotted spoon, transfer the broccoli to a blender.

Step 2

Step 2. Bring the water back to a boil. Add the pasta and cook until al dente, about 10–12 minutes or according to package directions. Drain the pasta, reserving 1 cup of the cooking water.

Step 3

Step 3. Toast the pine nuts in a small saucepan over medium heat, stirring frequently, until fragrant and golden, about 3 minutes.

Step 4

Step 4. Add the pine nuts to the blender with the broccoli, olives, basil, garlic, Parmesan, pepper, and 1/2 cup reserved pasta water. Pulse until combined, stopping to stir if needed.

Step 5

Step 5. With the blender running, slowly stream in the olive oil, scraping down the sides as needed, until the pesto is smooth. Taste and adjust seasoning with salt and pepper.

Step 6

Step 6. In a large bowl, toss the cooked pasta with the pesto, thinning with more reserved pasta water 2 tablespoons at a time if needed. Optionally, sprinkle with extra Parmesan.

Step 7

Step 7. Serve warm, at room temperature, or chilled. Serve in individual bowls as-is or with dollops of ricotta, a sprinkle of red pepper flakes, or a drizzle of olive oil. Leftovers keep well in the fridge, covered, for up to 4 days.