- 4
- 10 mins
- 24 mins
Ingredients
- 8 ounces pasta
- 1 bunch cooked broccoli florets, drained, or about 4 cups of florets*
- 5 medium fresh basil leaves
- 3 tablespoons butter
- 3/4 cup heavy cream
- 1 cup grated Parmesan cheese
- Dash salt (or to taste)
- Dash freshly ground black pepper (or to taste)
Preparation
Step 1
Put the broccoli florets in a saucepan with about 1 inch of water. Bring to a boil, cover the pan, and steam until the broccoli is tender, about 5 minutes. Drain well. Alternatively, put the broccoli florets in a steamer basket over simmering water and steam for about 5 minutes, until tender.
Put the drained broccoli in a food processor fitted with a steel blade. Add the basil, butter, cream, and Parmesan cheese. Pulse to puree the mixture. Leave it a little chunky or puree it until it's smooth.
Taste the broccoli mixture and season with salt and pepper, to taste. Mix well.
Bring a large saucepan of salted water to a boil. Add the pasta and cook it following the package recommendations. Drain well.
In a bowl combine the hot drained pasta with the broccoli mixture. Stir to combine thoroughly. Serve hot as a side dish or main dish. Offer extra Parmesan cheese at the table.