By MaryAnn Dwyer, The Beach House Kitchen

Prep time: 20 minutes / Cook time: 13 minutes / Serves: 6

INGREDIENTS

2 cups broccoli, cut into florets

1 lb. uncooked pasta, rigatoni or penne

3 tbsp. pine nuts

1 cup green olives, pitted

2 cups fresh basil leaves

3 garlic cloves, roughly chopped

3 tbsp. Parmesan cheese, freshly grated

¼ tsp. black pepper, plus extra for seasoning

¼ cup extra-virgin olive oil

Kosher salt, for seasoning

INSTRUCTIONS

1. Bring a large pot of salted water to a rapid boil. Add the broccoli florets and cook for one minute.
2. Transfer the broccoli to a food processor or blender with a slotted spoon.
3. Bring the water back to a boil and add the pasta, cooking until al dente.
4. Drain the pasta, reserving one cup of the pasta water in a measuring cup. In a small saucepan, cook the pine nuts over medium heat until toasted and fragrant, about 3 minutes.
5. Add the pine nuts to the food processor or blender along with the olives, basil, garlic, cheese, pepper and 1/2 cup of the reserved pasta water. Pulse until well combined.
6. With the processor on, add the olive oil slowly, stopping to scrape the sides as needed, until the pesto is pureed. Season with salt and pepper to taste.
7. In a large bowl, toss the pasta with a desired amount of the pesto, thinning with extra pasta water two tablespoons at a time as needed. Serve.

 

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