Broccoli Basil Pesto Penne Pasta

Broccoli Basil Pesto Penne Pasta | cooktorelish.wordpress.com

There are various versions available for this particular combination. I came up with this particular one because of two reasons 1) My husband does not like broccoli much 2) I love broccoli. My husband will usually discourage the presence of broccoli at our home. And if by some means I succeed in getting one, he would procrastinate its use till the time it no longer remains fresh and interesting. Once in a while though I get a chance to use it not as a main ingredient but as one of the ingredients. So this thought of incorporating it into pesto itself. I made a fresh coarse pesto with broccoli, basil, garlic, and roasted peanuts. Again the taste was altered because most of the time a basil pesto will have pine nuts. I was just looking for some tweak in recipe and wanted to utilize available resources at home.
Well well well, this turned out great as complimented by hubby and here I am sharing the super-cool super-simple recipe.

Ingredients:
Serves 2

Penne Pasta – 200 grams
Basil leaves – 12 to 15 large
Roasted peanuts – 6 to 8
Garlic cloves – 2
Olive oil – 1 tablespoon
Broccoli – 6-8 florets
Onion – 1 small finely chopped
Tomato sauce – a tablespoonful
Southwest mustard sauce – 3 to 4 drops
Salt to taste
Ground Black pepper to season
Grated Parmesan cheese.

Method:

  1. Start cooking pasta in a large pan of water till al dente.
  2. Meanwhile take basil, peanuts and garlic clove in a food processor and grind till it becomes a coarse paste.
  3. Remove the paste in a cup. Now add broccoli to the same food processor jar and grind to coarse paste.
  4. Heat oil in a pan. Saute the finely chopped onion.
  5. Add cooked pasta, basil paste, broccoli, salt to taste and black pepper.
  6. Add tomato paste, southwest mustard sauce. Mix well.
  7. Add Parmesan cheese and mix well. At the end drizzle a small amount of oil and mix well to give it a shiny look.
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