Dinner Italian, Vegan / Vegetarian Healthy, Quick & Easy
May 6, 2021
1 lb Cooked pasta of your choice, pasta water reserved
4 cups Broccoli florets
2 cups Basil leaves, lightly packed
4 Garlic cloves
¼ cup Pine nuts
1 cup Extra virgin olive oil
½ tsp Briggs True Texas Seasoning & Rub
1 cup Parmigiano-reggiano, grated
1In a large pot bring water to a rapid boil.
2Add the broccoli, bring the water back up to a boil for two minutes. Do not drain the water! Immediately transfer broccoli to a colander place under cold running water to stop further cooking.
3Bring the water back to a boil and add your favorite pasta (We love Penne) and cook according to the package (save 1 cup of pasta cooking water before draining).
4In a large blender or food processor, blend together broccoli, basil, garlic, pine nuts, olive oil, Briggs True Texas Seasoning & Rub and Parmigiano-Reggiano until smooth.
5Slowly pour in 1 cup of reserved pasta water until a nice sauce is formed. If sauce is too thick, add more pasta water one tablespoon at a time.
6Toss hot pasta with sauce until completely coated. Top with extra Parmesan, pine nuts and chili flakes if desired. Enjoy!
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