Broccoli and Pecorino Pesto Pasta

This recipe just didn’t work for me. My family liked it (for some reason), but I thought it was bland. Since I left out the anchovies, I added a little more salt, but that didn’t seem to help. I won’t be making this one again.

rating: 3

Broccoli and Pecorino Pesto Pasta
(Cooking Light, Sept. 2014)

serves 4


8 ounces uncooked whole-wheat angel hair pasta
1 (12-ounce) package microwave-in-bag fresh broccoli florets
1/4 cup fresh basil leaves
3 tablespoons extra-virgin olive oil
1 tablespoon grated fresh lemon rind
3 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
2 garlic cloves
2 anchovy fillets, drained (I omitted)
1 ounce pecorino Romano cheese, grated (about 1/4 cup) – I used Parmesan


1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1 cup cooking liquid.

2. Cook broccoli according to package directions; cool 5 minutes. Combine broccoli and remaining ingredients in the bowl of a food processor; pulse until finely chopped. With processor on, slowly add reserved 1 cup cooking liquid through food chute until sauce reaches desired consistency. Place broccoli mixture in a large bowl; add pasta, and toss to combine. Serve immediately.


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