Broccoli Pesto Pasta

Rock out with your brocc out.

Ingredients:

Kosher salt

1 packed cup basil leaves

1/4 cup toasted pine nuts

1/4 cup grated Pecorino cheese, plus for for garnish

1/4 cup olive oil

2 tablespoons freshly squeezed lemon juice

1 pound broccoli, cut into florets, stems peeled and chopped

Freshly ground black pepper

1 pound short pasta (I used fusilli corti col buco)

6 garlic cloves, thinly sliced

Crushed red pepper

1 (15-ounce) can cannellini beans, drained and rinsed

Directions:

1. Bring a large pot of salted water to a boil. In a blender, combine the basil, pine nuts, pecorino, 2 tablespoons of the olive oil, and the lemon juice. Set aside.

2. Once boiling, blanch the broccoli for 3 minutes. Using a slotted spoon transfer the broccoli to the blender. Purée until smooth with some texture left, then season with salt and pepper.

3. Return the pot to a boil and add the pasta. Cook until al dente, according to the package directions, then drain reserving 1 1/2 cups pasta water.

4. In a large high-sided skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the garlic and crushed red pepper and cook until softened 1 to 2 minutes. Stir in the beans and cook for 1 minute, then add the drained pasta, brocc pesto, and 1 cup of the reserved pasta water. Cook, stirring constantly, for a minute to incorporate, adding more pasta water if needed. Taste and adjust the seasoning with salt and pepper, then finish with more pecorino and serve.