Broccoli Pasta with Parmesan ,white Cheese and Pesto
Ingredients
450-675 g broccoli, about
1 bunch
salt
3 tablespoons (45 ml) extra
virgin olive oil
2 garlic cloves, thinly sliced
· ½ teaspoon
dried crushed red pepper, to taste
· 225-285 g
· short dried
pasta, such as ziti, fusilli, rigatoni, penne
· 2 tablespoon (30 g) butter
· Half a cup freshly grated
Parmesan cheese
· One and Half cup White
Cheese cuts into small pieces
· 2 tablespoons Pesto
· 2 tablespoons grated
fresh lemon zest
· 2 tablespoons chopped
parsley
Method
Trim
off and discard the bottom 2-3 inches of the broccoli stem, depending on how
dry or fibrous it is.
Cut the
remaining light green stems into approximately 1-inch chunks, and the florets
into bite-size pieces.
Drop the sliced broccoli into a
steamer for 8-10 minutes, Scoop it out into a bowl with a slotted spoon.
Heat olive oil over medium-high
heat with sliced garlic and crushed red pepper.
Stir in
the steamed broccoli,
Add one tablespoon of butter,
one and half cup of cubed white cheese, half a cup of Parmesan cheese, 2
Tablespoon of Pesto and 4-5 tablespoon of the reserved pasta water.
Add the
cooked, drained pasta, stirring until it’s evenly coated with the sauce
Sprinkle lemon zest, parsley .
