Creamy Broccoli Pesto And Ricotta Pasta

Creamy Broccoli Pesto And Ricotta Pasta
By halfbakedharvest.com

A deliciously healthy-ish spring pasta bowl. Homemade broccoli pesto with raw broccoli, fresh basil, and a bit of parmesan. All tossed with hot pasta, fried lemon, and creamy ricotta cheese. It's a fresh springy take on pasta that's ready in 30 minutes or less.

Prep time: 00:15 minutes
Cook time: 00:15 minutes
Total time: 00:30 minutes

Yield: 6 Servings

Ingredients:
1 large head of broccoli, roughly chopped
1/2 cup fresh basil
1/2 cup grated parmesan cheese
1/4 cup extra virgin olive oil
kosher salt
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Instructions:

In a blender or food processor, combine the broccoli, basil, parmesan, olive oil and a pinch of salt and crushed red pepper. Pulse until chunky smooth.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the pasta.

Meanwhile, heat the butter in a large skillet over high heat. Add the shallot and lemon zest and cook until fragrant, 2-3 minutes. Drop the pasta into the skillet. Add the broccoli pesto, lemon juice, and a pinch of pepper. Toss to combine. Thin the pasta, as desired, with the reserved pasta cooking water.

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For Full Instruction: halfbakedharvest.com

Rated 4/5 based on 209 Reviews