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Categories:
broccoli basil clove garlic olive oil nuts eggless linguine salt freshly ground black pepper tomatoes
Viewed: 40 - Published at: 7 years agoIngredients
- 16 ounces whole broccoli or 8 ounces broccoli florets (4 cups)
- 2 ounces Parmigiano Reggiano
- 1/2 cup packed fresh basil leaves
- 1 medium clove garlic
- 2 tablespoons olive oil
- 13 cup pine nuts
- 8 ounces fresh eggless linguine
- 18 teaspoon salt (optional)
- Freshly ground black pepper
- 2 ripe medium tomatoes
Method
- Bring water to boil in covered pot for pasta.
- Trim stems from broccoli and cut into florets.
- Steam for about 5 minutes, until tender but firm.
- Reserve 6 tablespoons of cooking liquid.
- In a food processor, grate cheese to make 4 tablespoons; set aside.
- Wash and dry basil leaves and pack into measuring cup.
- Mince garlic in the food processor.
- Add basil, olive oil and pine nuts to the food processor, and process until minced.
- Cook linguine in boiling water, following package directions.
- Add steamed broccoli to the other sauce ingredients and process until smooth.
- If mixture is too thick, add another tablespoon or so of water.
- Add cheese and process to blend.
- Season with pepper and salt, if desired.
- Serve over freshly drained pasta.
- Slice tomatoes and serve on the side.
