Broccoli Pea Pesto Pasta
Yields: 8 servings
 
Ingredients
  • ¾ pound of broccoli, florets and stems cut into 1-inch pieces (see note)
  • 1 pound pasta
  • ¼ pound frozen peas, cooked according to package instructions (see note)
  • ¼ cup olive oil, divided
  • 1 cup yellow onion, chopped
  • 2 garlic cloves, minced
  • ¼ to ½ teaspoon crushed red pepper flakes (adjust to taste), plus additional for serving
  • ½ cup grated Parmesan cheese, plus additional for serving
  • ¼ cup Greek yogurt
Instructions
  1. In a large pot, bring salted water to a boil. Add broccoli and cool until tender (about 7 to 9 minutes). With a strainer, or slotted spoon, transfer broccoli from pot to food processor.
  2. Add pasta to boiling water and cook according to package directions to al dente and then drain. (Once pasta is done cooking, reserve 1 cup pasta water to thin sauce as needed).
  3. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add onion and cook until softened, about 5 to 7 minutes. Add garlic and crushed red pepper and cook until fragrant, about 1 minute).
  4. Add onion mixture, remaining oil and peas to the broccoli in the food processor and process until smooth. Add cheese and yogurt and continue to process until smooth.
  5. Pour broccoli sauce into large bowl. Add pasta, and toss to coat. Add pasta water by 1 tablespoonful, as needed, until sauce is desired consistency.
  6. Serve with additional Parmesan cheese and red pepper flakes, as desired.
Notes
Any amounts of broccoli and peas can be used to equal 1 pound. I noted ¾ lb broccoli and ¼ lb peas, but these amounts should be adjusted to taste preference or based on what you have on hand. You could use all broccoli or all peas, if that's what you prefer.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2013/11/19/broccoli-pea-pesto-pasta/