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1
You can certainly add a handful of basil to this for more traditional flavor - you'd still get the added nutritional perks from the broccoli.
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2
And by all means, feel free to cook your broccoli in a skillet with a bit of salt, olive oil, and water.
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3
This way you won't lose as many nutrients in the cooking process - the boil and drain method takes more nutrients out of the final dish.
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4
I did the boil out of convenience this time around.
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5
Bring two pots of water to a boil, one large, one medium.
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6
In the medium pot you'll cook the broccoli, the large can be used for the pasta.
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7
To cook the broccoli, salt the boiling water and add the broccoli.
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8
Cook for just twelve seconds.
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9
Drain immediately and run cold water over the broccoli to stop the cooking.
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10
Reserve a few of the small broccoli trees and puree the rest in a food processor along with the walnuts, Parmesan, garlic, lemon juice and salt.
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11
Drizzle in the olive oil while still blending.
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12
Taste, adjust with more salt or lemon juice if needed and set aside.
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13
To cook the pasta, salt the boiling water generously and add the pasta.
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14
Boil until just barely tender.
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15
Drain, transfer the hot pasta to a large bowl and stir in the spinach, it should wilt.
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16
Gently stir in about half of the pesto.
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17
Taste, add more pesto to your liking.
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18
Served topped with olives, the reserved broccoli florets, and a dusting of Parmesan cheese.
