Fusilli with broccoli pesto

By Joelene

DOUBLE THE PESTO AND FREEZE IT IN SMALL PORTIONS. THAW IT IN THE FRIDGE OVERNIGHT, THEN MIX IT INTO RICE, SPREAD IT ON TOAST, SPOON IT ON MEAT OR FISH, OR ADD IT TO SOUPS FOR EXTRA FLAVOR.

Ingredients

• 12 oz. fusilli pasta
• 12 oz. frozen broccoli florets
• 2 clove garlic
• 0.50 c. fresh basil leaves
• 3 tbsp. olive oil
• 1 tbsp. grated lemon zest
• kosher salt
• toasted sliced almonds
• Grated Parmesan cheese

Preparation

Step 1

Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta, and return it to the pot.
Meanwhile, in a microwave-safe bowl, combine the broccoli, garlic, and 1/2 cup water. Cover and cook on high, stirring once halfway through, until the broccoli is tender, 5 to 6 minutes. Transfer the mixture (liquid included) to a food processor. Add the basil, oil, zest, and 3/4 teaspoon salt, and purée until smooth.
Toss the pasta with the pesto and 1/4 cup of the reserved liquid (adding more liquid if the pasta seems dry). Sprinkle with almonds and Parmesan, if desired.