Broccoli Pasta with white Cheese and Pesto

 

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 .