Some type of pasta pops up pretty regularly in our meal rotation. It’s simple enough to make on a weeknight, and everyone likes it. While cream and cheese laden pastas certainly have a special place in my heart, they’re not exactly the healthiest meals to have on a regular basis. So I typically look for lighter pastas for us to enjoy, and this one has become one of our favorites. I’ve only ever made basil pesto, so the thought of turning broccoli into a pesto intrigued me. Broccoli is one of my favorite vegetables, but we rarely eat it as part of a main course. This recipe puts broccoli at the forefront of the meal, and I kind of love that.
When we made this pasta the first time, I sent Annie a video of Clara eating it and enthusiastically nodding when I asked her if she liked it. That pretty much sums up our feelings about this pasta. The broccoli is cooked until just tender and then pureed with a bit of cream or Greek yogurt. You cook the pasta in the same pot you used to cook the broccoli, which obviously makes cleanup a breeze. Easy peasy and so delicious. This recipe makes a ton of pasta, so next time I make it I’m going to cook half the pasta and freeze the remaining pesto.