Tuesday, February 23, 2016

Lemon Broccoli Spaghetti with Walnut Pesto

1 lb spaghetti, cooked al dente and drained
2 lbs broccoli florets
1/4 cup olive oil
2 large garlic cloves, chopped
1/3 cup shallots, chopped
1 stick butter
2 TBS parmesan cheese
2 TBS parsley, chopped
2 TBS Basil, chopped
1/4 tsp red pepper flakes
1 lemon, zested (reserve juice for pesto)
1/4 tsp salt or to taste

Pesto Ingredients:
2 garlic cloves
1/4 cup olive oil
2 TBS parsley
2 TBS basil
1/4 cup parmesan cheese
1 lemon, juiced
1/3 cup walnuts
1/8 tsp salt and pepper, or to taste
*Puree all ingredients in food processor


1.  Heat water for pasta in large pot.  Cook pasta, al dente then drain.
2.  While water is heating take large skillet and heat on separate burner.  Add oil (med/high temp)
3.  Add broccoli to skillet, cover and cook for 5 mins.  Remove cover and stir.
4.  Add garlic, shallot and butter.  Sautee for additional 7-10 mins.  Or until soft. Stir
5.  Add cheese, parsley, basil, pepper, lemon zest and salt. Stir. 
6.  Toss pasta with additional olive oil and season with salt and pepper, (not required)
7.  Combine pasta with broccoli.  Serve with walnut pesto.  Top with additional walnuts and fresh parsley and basil.

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