Tuesday, February 25, 2014

Pasta with Broccoli Pesto and Cannellini Beans

Once again I have what was supposed to be a Meatless Monday post being posted way late. I'm going to blame the weather. The bleak, cold, dreary weather has really made me lazy the past few weeks and I can't shake the funk. It looks like we have another snowstorm on the horizon for the weekend, so maybe another snow day and I will actually grab the camera and document what is going on.

In the meantime, here is a bright green recipe to remind us of spring!

One head of broccoli cut into florets. Get your pot of salted water boiling.

One bad thing about keeping pasta in large jars is that it's harder (for me at least) to eye-ball ounces. Oh well, a kitchen scale is easy enough to use.

Can you believe I could only find curly parsley? A little more that half a cup.

Lemon zest! Fresh! Bright! Wonderful! I love lemons in everything. I often will slice them and lay the slices on chicken when I bake it, in water and tea, and added to every dessert possible. Someday I hope my little lemon trees start to really produce! A teaspoon of zest and a tablespoon of juice.

Cooked until tender, about 4 minutes, and remove the florets. Don't drain! You cook the pasta in the same water. I started removing the smaller florets before that. I also tossed in a whole clove of garlic (rather than half) and removed it at the end. Everything went directly into the food processor and the pasta went into the pot of water.

So we have a head of broccoli, about half a cup of parsley, 5 teaspoons of olive oil, 1/4 cup grated Parmesan, and the tablespoon of lemon juice and teaspoon of zest. Season with salt. Yum!

GREEN!!!! I love it! Reserve a few cups of pasta water to loosen the sauce (I used about 1/2-3/4 of a cup) and mix the pesto, pasta, and cannellini beans together.
So wonderfully delicious. It looks like spring but is a total comfort food for these cold days!