Broccoli and Almond Pesto Pasta

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Serves: 3-4 servings
  • 1 head broccoli
  • ⅓ cup sliced white onion
  • 4 tablespoons olive oil, divided
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2-3 tablespoons lemon juice
  • 3 tablespoons sliced almonds
  • ¼ cup shredded asiago cheese
  • 4-6 ounces pasta
  • Sliced almonds, for topping
  • Shredded asiago cheese, for topping
  1. Preheat oven to 425˚. Cut broccoli into roughly equal-sized florets, keeping as much of the stem as possible. Toss with sliced onion, 1 tablespoon olive oil, salt, and pepper. Roast until broccoli is just starting to char, 15-18 minutes.
  2. Bring a pot of water to a boil with a pinch of a salt. Add pasta and cook until tender but not mushy. Drain, reserving at least 1 cup of water.
  3. Place cooked broccoli in blender or food processor with remaining olive oil, lemon juice, almonds, and cheese. Puree, add 2-3 tablespoons pasta water at a time, until a thick sauce forms (will look more like a dip than a sauce). Taste and add more salt/pepper as desired. Combine with hot pasta.
  4. Serve with a sprinkle of slice almonds and extra cheese.

 
Broccoli-Almond Pesto Pasta
Broccoli-Almond Pesto Pasta
By Naturally Ella

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