Broccoli Cream Pesto with Bow Tie Pasta

Hello everyone, I’m back from the dead! Well, sort of anyway. Last week was tough. It seemed everyone I new in existence came down with something, including me. Besides the raspy voice and stuffy nose, I’m feeling great. This is my first time back in the kitchen since this soup nursed me all last week.

And on that note, onward and upward!

I’ve been looking for new ways to incorporate vegetables into meals for a certain newly-picky-17 month old dude in our house. I also wanted to break up the monotony of our weeknight dinners we’ve seemed to be eating lately. That’s when the idea of broccoli pesto sounded like a genius plan. I was almost positive he would gobble it up with a smile, but that confidence quickly deflated when he spit it out and wanted nothing more to do with it. Lips pursed with chin up – the works. Ugh. When did my baby become such a food snob? (sigh).

As I came to terms with his distaste for my dish I started to take a couple bites of it. Then I handed a bite over to Mark to taste. When his eyes grew wide gesturing for more, I knew it wasn’t a complete fail. It’s heavy on the garlic side, but I love that. Between Mark and I, we finished this pesto pasta off. For a quick lunch I added a little cottage cheese to this for a protein boost and I loved the combo.

You’ll be surprised by the creaminess of this pesto and shocked that there isn’t actual *cream* in it. It’s another green ingredient – creamy avocado. And it’s amazing in this pesto. Next time I think I might lightly saute the garlic to mellow the flavor out a little, then I’ll give it another try with the little guy. I’m sure it will do the trick. Almost guaranteed.

 

Broccoli Cream Pesto with Bow Tie Pasta Recipe – If you would like a milder garlic taste, then reduce to 1 garlic clove.

2 cups steamed broccoli florets, plus extra for topping

1/3 cup shredded Parmesan cheese, extra for topping

1/3 cup olive oil

2 garlic cloves

Couple pinches of sea salt (I used Maldon salt here)

Big squeeze of fresh lemon juice (about 1 tablespoon)

1/2 of an avocado

Pasta – any kind. I used bow-tie pasta but spaghetti or fettucini would be great choices too.

Roughly chop broccoli and steam or boil it until it is tender (about 5-8 minutes). Place 2 cups of broccoli into a food processor with Parmesan cheese, olive oil, garlic cloves lemon juice, salt and avocado. Pulse until smooth and creamy. Do a taste test and add more salt of olive oil if desired.

Cook pasta according to package. Portion out pasta to desired serving size and spoon a hefty amount of broccoli pesto into your bowl. Mix it all up and top off with extra Parmesan cheese broccoli florets.

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2 Comments

  • Posted January 19, 2013 at 8:43 AM | Permalink

    Glad to read that you are doing better. What a nice way to introduce new food to a picky eater :) That looks very appetizing!

  • Posted January 21, 2013 at 1:27 PM | Permalink

    Thanks, Helene:)

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