Fusilli in Broccoli and Pine Nut Sauce
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 head broccoli (about 1 1/4 lb)
- 3 garlic cloves
- 1⁄4 teaspoon salt
- 1 1⁄2 cups water
- 1⁄4 cup pine nuts
- 2 tablespoons olive oil
- 12 ounces whole wheat fusilli
- 1⁄4 cup chopped fresh basil leaf
- ground black pepper, to taste
directions
- Separate the broccoli florets from stalks. Chop the florets into small pieces and set aside.
- Using a vegetable peeler, remove the tough outer skin from teh stalks. Cut the peeled stalks into 1 inches chinks.
- In a medium saucepan, combine the garlic, salt, and water. Place over high heat and bring to a boil. Add the broccoli stalks, reduce heat, cover and simmer until very tender, 15-20 minute.
- Transfer the broccoli stalks, garlic, and cooking liquid to a food processor. Add the pine nuts and oil, then process until smooth.
- Cook the pasta to package directions until nearly tender, about 5 minute.
- Add the reserved broccoli florets and continue cooking until the pasta and broccoli are tender, about another 5 minute.
- Drain, add sauce and basil, toss well.
- Season with black pepper.
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RECIPE SUBMITTED BY
JoyceJoann
United States