Oh no, I did it again. I meant to follow this recipe, I really did. But then I totally didn’t. I followed the spirit of the recipe – using broccoli in two different ways in the same dish. And it was good, trust me! Right after I took the picture, I mixed it all up in the bowl and it was an excellent dinner. I didn’t measure the amount of pasta I used, but I aimed for a proportion equal to the remaining broccoli.
The sauce has a distinct lemon flavor, and the avocado makes it creamy. If you want the sauce to be a little thinner, use more wine. Yes, I’ve finished the spring semester, so my advice is: when in doubt, throw in more wine.
3 crowns broccoli, cut into small pieces
1/4 c. lemon juice
1 T minced garlic
1/4 c. freshly grated Parmesan
Generous splash of wine
Whole wheat pasta, cooked and drained
Steam broccoli for 5 minutes. Place half of the broccoli in a food processor with lemon juice, avocado, garlic, and Parmesan. Grind until it forms a smooth paste. Add salt, pepper, and a generous splash of wine.
Place remaining broccoli and pasta in a large bowl, and cover with broccoli avocado sauce.
2 thoughts on “Double Broccoli Pasta”
KC,Yea, celebrate the conclusion of your spring semester. Raise a glass. This recipe suits me to a t. It includes all my favorites. (Eh, wine, not so much.) However, I'd give T his linguine with clam sauce as they're not his favorite. He's a chopped broccoli man and as for the rest of the ingredients….I also posted a comment re your pigeon peas. Don't know where that went. It sounded good. But did you add another protein in addition to the 2 ozs of peas?Enjoy the lovely weather and the farmer's markets.
This looks super yummy…and is making my yogurt look pretty shabby!