Pasta with Pesto & Broccoli

Good evening!

I realize it's been a while between each of these last few posts, but I promise to try my darndest to keep adding posts more often, like I used to. 

Tonight, I made pasta with pesto & broccoli.

I boiled a 1 lb box of pasta (I used whole grain penne) according to the package directions in quite a bit of salted water with a tad bit of EVOO.  With about five minutes left on the boil time, toss in about four cups of fresh broccoli florets and stir.  Boil until time runs out and drain everything.

 
Shake off all the excess water through the colander and return the broccoli and noodles to the pot they were cooked in.  Pour in the pesto sauce (recipe below), stir and serve garnished with additional parmesan cheese.

Pesto recipe:

2 cups of fresh basil leaves (yes, fresh)
1 cup of a nut of your choice (slivered almonds, pine nuts, walnuts, etc.)
1/3 cup shredded or grated parmesan cheese
4 garlic cloves, peeled & smashed
Zest and juice of 1 lemon
EVOO (up to 2/3 cup)
Fine sea salt
Freshly ground black pepper

In a food processor, combine the basil, the nuts, cheese, garlic, and lemon zest (but not the juice).  Process until fine.  Turn the processor back on and stream in the EVOO through the top of the bin until it is at your desired consistency.  It'll happen around 1/2 cup or so.

Turn the processor off and add salt and pepper to taste, as well as the lemon juice.  Process some more and taste for seasonings and consistency.  If it is too thick, add some more EVOO.  If it is too thin for your tastes, throw in some more nuts and/or basil and process.

ENJOY!!!