Saturday, August 3, 2013

Broccoli Pesto with Pappadelle....A Winter Warmer for 2

I had every intention of posting this recipe last week so I would keep to my 1 recipe a month deal I had with myself but alas I have let it only a few days : )

I came across this recipe last Summer and have since made it so many times that I now make it to exactly how we like pesto. When I say "we" I mean my husband and I. Our kids don't like this dish one bit. I thought they would love its creaminess and its cheesiness but they often took one look at the "green pasta" that was presented in front of them and ask for a ham sandwich instead. So now this has become a dish for us and the kids get fish fingers with salad. It's a win/win : )

Broccoli Pesto with Pappadelle


About 300g of Pappadelle pasta (or enough for 2 people)

Extra virgin olive oil
1 head of broccoli, cut into florets
1/3 cup toasted pine nuts
1 small clove of garlic, chopped
1 cup parmesan cheese
1 tablespoon chopped oregano
1/3 cup pouring cream
salt and pepper

Place a large pot of water on to boil. If you have the room, pop another pot of water on to boil too. If not then, read on.  When water is boiling, throw in broccoli florets and boil for 4 minutes then pull out using a slotted spoon and place in a bowl. Keep water boiling. Add a dash of salt and throw in the pasta. Set timer as per packet instructions. The brand I use takes 10 minutes. Once pasta is in, make your pesto with a food processor. Throw in 3 teaspoons of extra virgin olive oil; 3/4 of the broccoli; the toasted pine nuts, the garlic;  1/2 the cheese and all the oregano. Process until it looks like tapenade. This is how we like it but you can add more cheese or more oil or more garlic to suit your taste : )

When there is about 6 minutes left on the pasta timer add a good splash of extra virgin olive oil to a frying pan over very low heat and add the pesto. Keep it moving with a wooden spoon and heat through. Drain the pasta very well and add it to the pesto in the frying pan along with a dash of salt and pepper (Go lightly with the salt as it will be quite salty from the cheese) and finish with the extra broccoli pieces and the cream. Mix through well then place in 2 bowls. Top with the remaining cheese and I like to add another dash of salt and pepper......So good!

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