As everyone knows, I love a farmers market and I love pasta and I have a tendency to be lazy on Sundays. It’s a day of rest, right? Bought me some broccoli and basil at the market, the rest I had on hand. This is an easy recipe, I promise. I know I’ve said this before and maybe I’ve lied in the past, maybe! But today, it’s full truth, this is easy and completely delicious!
1lb of gluten free pasta, I like a penne
4 cups of broccoli, cut into pieces
2 cups of fresh basil
3 cloves of garlic
1 cup of oil
1/2 tsp of salt
1 cup of vegan parmesan (follow your heart)
1 cup of reserved water from the boil
Boil some water in a pot. Step one done!
Throw your broccoli pieces in the boiling water for for 5 SECONDS. Making sure you see that I wrote seconds not minutes.
Take out and put into a bowl of cold water.
Once the water is boiling again, add your pasta.
While that’s cooking, head over to your food processor and add your broccoli (take it out of the water first), basil, garlic, salt, parm and process those ingredients or pulse as they say.
Slowly add the oil as the food processor is doing it’s thing.
If the mixture is too thick, add some of the water from your pasta boil. I do 1/2 a cup at a time, it might not need that much.
Once your pasta is done, drain it.
In a large bowl, mix your pasta and your pesto and voila, you will not be disappointed.
You can garnish with some fresh cracked pepper and/or some more parm.