{image credit: Cooking for Keeps}
Baked Penne with Broccoli Pesto
Serves 4
I love trying alternative pestos. And I love finding a flavorful vegetarian meal. So this recipe hits both of those marks, and I hope all you veggie lovers enjoy this one! Use any pasta of your choice, and feel free to substitute a different nut, such as walnuts or pine nuts, if you don’t have hazelnuts on hand.
Ingredients:
3 ½ cups broccoli florets
2 tablespoons + 2 teaspoons olive oil, divided
1 teaspoon salt, divided
1 ½ cup packed baby spinach leaves
1 garlic clove
¼ cup hazelnuts, chopped
¾ cup shredded parmesan or pecorino romano cheese, divided
¼ cup chicken stock
6 ounces fresh mozzarella cheese, cut into bite-sized pieces
16 ounces whole-wheat pasta
Instructions:
1. Preheat oven to 375 degrees.
2. On a baking sheet toss broccoli, 2 teaspoons of olive oil and ½ teaspoon of salt together. Roast broccoli for 10-15 minutes or until cooked.
3. In the meantime cook pasta in a large pot of boiling, salted water until just shy of al dente. Reserve cooking liquid.
4. Once the broccoli is done roasting, let cool for a few minutes.
5. In the bottom of a food processor, add broccoli, spinach, remaining salt, garlic, hazelnuts and ½ cup of cheese. Pulse until it becomes a paste.
6. With the mixer on, slowly add in chicken stock, followed by olive oil. Season to taste with salt and pepper.
7. Add the pesto to the hot noodles. Toss until combined. Add enough pasta water to loosen the sauce up. Add in mozzarella cheese and ¼ cup parmesan. Season pasta with salt and pepper as necessary.
8. Transfer to an oven-safe dish or pan and sprinkle with remaining cheese.
9. Bake until hot and bubbly, about 30 minutes.
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