I’ve received some wonderful cookbooks lately but there’s one problem: I’m drawn to – and therefore bookmarking – all of the cozy and rich, fall and winter meals. And the only problem is that we just came off of another scorching few days (90’s and I’m so over it) and I can’t quite bring myself to make the hearty meals quite yet. (The soup was an anomaly!)
I managed to find something a little more forgiving in the heat: broccoli pesto pasta! We absolutely LOVED this meal.
FRESH and LIGHT by Donna Hay* is the kind of cookbook I would love to write. It’s filled with beautiful pictures (simple ones, not heavily styled, which I’ve come to realize is what I’m drawn to) and recipes, ideas and inspirations for real food, kept both fresh and light. I have about 15 recipes bookmarked, but it’s the kind of cookbook that can be pulled out for inspiration on a regular basis. She has a number of sections in the book with a whole spread of simple variations on meals like pizza, pasta, dips and muffins. It’s my kind of cooking. Simple, no crazy-long ingredient lists or equipment required, just real food that’s full of flavor and perfectly healthy.
(So yes, I HIGHLY recommend the book!)
Let’s talk about this pesto! I’m a pesto fan and so I was drawn to this variation right away. I’ve had kale, arugula and edamame pestos, but never broccoli pesto. It comes together really quickly (about 20 minutes!), requires only a few ingredients and I love that your entire meal is served in one bowl for a simple dinner.
After taking a bite, my first thought was, wow, it tastes so fresh and light. (Yes, the title of the book!) But it really does taste so fresh and it’s while it’s a very satisfying meal, it’s light at the same time. Richie also loved this meal, and not just because it included pasta. 🙂
I think it would be great for kids who aren’t thrilled by the idea of broccoli on it’s own – it’s hard to resist when it’s combined with cheese, fresh herbs and pasta!Print
- 2 1/2 cups of blanched broccoli
- 1 clove of garlic
- 1/2 cup flat-leaf parsley leaves
- 1/3 cup pine nuts
- 2 Tbsp olive oil
- 2 cups hot spaghetti
- salt & pepper
- Combine broccoli, garlic, parsley, pine nuts and olive oil in food processor and process until finely chopped. (You want to keep some texture to it!)
- Toss with hot spaghetti and sprinkle with parmesan and an extra drizzle of olive oil if desired.
- Season with salt & pepper to taste.
- Calories: 575
- Fat: 22 grams
- Carbohydrates: 77 grams
- Fiber: 10 grams
- Protein: 20 grams