Pasta: Noodles with Pesto and Broccoli

By SharonE

A great picnic item as it can be eaten at room temperature. The spicy surprise makes the dish!
Recipe from _Bon Appetit_.

Ingredients

• 1 16 oz. package wide egg noodles
• 1/4 cup olive oil
• 1 large onion, chopped
• 3 garlic cloves
• 1/2 tsp. dried crushed red pepper
• 8 cups broccoli florets
• 1 cup grated parmesan cheese
• 1 cup purchased pesto sauce

Details

Servings 8

Preparation

Step 1

Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles, reserving 1 cup cooking liquid.

Heat olive oil in heavy large pot over medium heat. Add onion, garlic and crushed red pepper and saute until onion is translucent, about 5 minutes. Add broccoli and 1/4 cup reserved cooking liquid. Cover pot and cook until broccoli is crisp-tender, about 4 minutes.

Add noodles, 1/2 cup parmesan cheese, and pesto. Toss until noodles are evenly coated, adding remaining reserved liquid by tablespoonfuls if mixture is dry. Season to taste with salt and pepper. Transfer mixture to large bowl. Sprinkle with remaining parmesan cheese.