Creamy Broccoli Pesto And Ricotta Pasta

Creamy Broccoli Pesto And Ricotta Pasta

1 large head of broccoli, roughly chopped
1/2 cup fresh basil
1/2 cup grated parmesan cheese
1/4 cup extra virgin olive oil
kosher salt

  • In a blender or food processor, combine the broccoli, basil, parmesan, olive oil and a pinch of salt and crushed red pepper. Pulse until chunky smooth.
  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the pasta.
  • Meanwhile, heat the butter in a large skillet over high heat. Add the shallot and lemon zest and cook until fragrant, 2-3 minutes. Drop the pasta into the skillet. Add the broccoli pesto, lemon juice, and a pinch of pepper. Toss to combine. Thin the pasta, as desired, with the reserved pasta cooking water.
  • etc

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