Cooking Smitten Kitchen’s Spaghetti With Broccoli Cream Pesto

I didn’t take a lot of pictures of my process for making Smitten Kitchen’s Spaghetti With Broccoli Cream Pesto because it’s not a particularly photo-worthy post (plus, there’s no way I can take better one that SK’s Deb Perelman). You’re boiling water, steaming broccoli, cooking pasta, cutting up broccoli, shredding cheese, chopping garlic, throwing stuff in the food processor, cooking onions and eating.

I’ve made plenty of pesto recipes before and love the variety you can come across even without the traditional ingredients of pesto and pine nuts. In this case the cooked broccoli and onions take the place of those fancier greens. The real genius of this recipe is how you basically use one pot and the food processor to make the whole thing. I got a pot of water boiling and put the steam basket in the top of it. Once it was ready, I added the cleaned and trimmed broccoli. Once that was done and set aside, I threw the pasta in.

While that cooked I took care of some of the other prep stuff. I cut up the onion and shredded the parm. When it was done and drained, I then cooked first the onion and then the broccoli in the pot. When that was done, everything but the pasta went into the food processor and we had diner after a few whirs.

I can’t really say that I’d kick my other pesto recipes to the curb for this one, but I do appreciate that it’s so simple to put together. If you’ve got an extra box of pasta and some broccoli you’re good to go. In a pinch you could use milk instead of cream, You could also cook up some chicken and add that in for added protein if you wanted. Super easy.

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