Pasta and White Beans with Broccoli Pesto
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Everyday Food, January/February 2012
- Prep Time 15 minutes
- Total Time 25 minutes
- Yield Serves 4
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Ingredients
- Coarse salt and ground pepper
- 1 bunch broccoli, cut into 1-inch pieces (about 4 cups)
- 10 ounces short pasta, such as fusilli
- 5 teaspoons extra-virgin olive oil
- 1/2 ounce Parmesan, finely grated (1/4 cup), plus more for serving (optional)
- 1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
- 1/2 cup packed fresh parsley leaves
- 1/2 small garlic clove
Directions
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In a large pot of boiling salted water, cook broccoli until tender and bright green, about 4 minutes. With a slotted spoon, transfer broccoli to a food processor. Return water to a boil and cook pasta according to package instructions. Reserve 2 cups pasta water; drain pasta and return to pot.
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To food processor, add oil, Parmesan, lemon zest and juice, parsley, and garlic. Puree until smooth, about 2 minutes, scraping down side as needed. Transfer pesto to pot with pasta. Stir to coat, adding enough reserved pasta water to make a creamy sauce. Stir in beans and heat over medium until warmed through. Season with salt and pepper. To serve, sprinkle with Parmesan, if desired.
This might be the worst recipe I've ever made. No joke. My husband has eaten every meal I've ever made, even the bad ones, but he would not eat this. I had to throw it away. Great idea in theory, but so bad. Texture was gross, it had no flavor...I don't need to go on and on. Just skip it.
This might be the worst recipe I've ever made. No joke. My husband has eaten every meal I've ever made, even the bad ones, but he would not eat this. I had to throw it away. Great idea in theory, but so bad. Texture was gross, it had no flavor...I don't need to go on and on. Just skip it.
I fixed the recipe! I used my Beaba Baby Cook food processor for a finer texture. Be sure to reserve at least 1 1/2 cups of the pasta water to use to thin out the sauce when you puree it (add it slowly) I also added 1/4 cup of toasted pine nuts which I toasted in 1 tbls of olive oil on the stove until they turned golden brown. Then I added that to the mix and pureed the whole thing. I finished off the dish by squeezing the other half of unused lemon which I think added more bite.
This was terrible. The taste of the pesto was not good. The texture was off and I'm so sorry that I wasted the ingredients.
This recipe is different. It needs more spice, but not sure what. It's very light and my daughter who doesn't eat broccoli really liked it. For that reason, I will probably make it again because it is a healthy dish. I did not add the beans and instead added pine nuts which gave the dish a nice bite.
This was terrible! The texture killed the dish and the white beans just didn't mesh with the other flavors. i love Everyday Food but this was a let down.