I went to Paperinos for dinner last night with some work collegues. I had a bowl of pasta but it was awful, greasy and not at all nice. So tonight I thought I would have a decent bowl of pasta. After the success of the cabbage pesto, I thought that I would try another green veg based pesto. So when broccoli was in our veg box this week I thought I would give it ago.
The first thing I noticed was it wasn't as dark green as the cabbage pesto, a much lighter green. The pesto was very light almost like mousse. The best thing about making pesto that it is so quick. I have a little handblender which has a small processor attachment, which is great for making pastes. I think next time I would like try using almonds instead of pinenuts. I always see so many different pestos, some using rocket, others using lime.
Boil the broccoli for 4 mins, drain and rinse with cool water to stop it cooking any further. Into my blender, I put the broccoli and a couple of handfuls of toasted pinenuts, 1 tbsp grated pecorino, zest of 1 lemon, lemon juice (to taste) and olive oil. I then blitzed until it was smoothish! This was stirred into cooked pasta, with some chopped tomatoes and olives. It was topped with a few toasted pinenuts and more pecorino.
I'm entering this dish into this weeks Presto Pasta Nights which this week is being held by Katie @ Thyme for Cooking . Make sure you have a look at her blog on Friday when the roundup should be up!
This week in the box we got:
- Broad beans