Broccoli Pesto with Campanelle Pasta

1. 1

   Cut off and reserve the broccoli florets.

2. 2

   Peel the broccoli stalks and cut into 1/2-inch circles.

3. 3

   In a food processor with the motor running, drop in the garlic and finely chop.

4. 4

   Add the nuts, cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop.

5. 5

   Add the broccoli florets and pulse to finely chop.

6. 6

   With the motor running, add the oil, blending to combine.

7. 7

   In a large pot of boiling salted water, cook the pasta until al dente.

8. 8

   5 minutes before the pasta is done, add the reserved broccoli stalks.

9. 9

   Reserve 3/4 cup of the pasta cooking water, then drain the pasta and broccoli stalks.

10. 10

    Toss the pasta with the pesto and about half the reserved cooking water.

11. 11

    Add more water for a looser consistency.

12. 12

    Season with salt and pepper to taste, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.