So I wanted to see if I could find a way to eat a whole head of broccoli before it turns yellow, like it usually does in my fridge. How can I eat large quantities of broccoli just by myself??? I have seen how Food Network chefs can make a pesto out of anything… pestos are just “pastes”, right? So let’s make it out of broccoli…
This recipe rocks… it is simple and you do not need to pre-cook the broccoli. I do cook a few florets separately to give it a nice touch and for people to see what’s in the dish. But it certainly does not need it. You can do without the extra broccoli pieces, particularly if you’re giving these to proclaimed non-lovers of broccoli.
Go ahead… convert them with this dish. I dare them to say they do not like broccoli!!!
½ head of broccoli, florets separated 2 oz of cream cheese ¼ cup almonds ½ tbs horseradish ¼ cup of shredded cheese mix ¼ cup pecorino romano cheese 2 garlic cloves ¼ cup heavy cream About ½ cup extra-virgin olive oil Salt and Pepper to taste ½ bag of whole wheat or brown rice pasta
- In a large pot bring water to a boil to cook the pasta. Salt the water liberally and cook pasta according to package instructions, until al dente.
- Reserve a few broccoli florets for the final dish.
- Meanwhile, in the bowl of a food processor mix together the remainder raw broccoli, the cream cheese, almonds, horseradish, shredded cheeses, pecorino romano, garlic and heavy cream. Pulse a few times to combine. Add a drizzle of olive oil thru the shoot of the food processor until the mixture is creamy and loose.
- Take the reserved broccoli florets and add them to a hot skillet with a drizzle of olive oil over medium heat. Season with salt and pepper. Set aside.
- When the pasta is done, drain all water reserving about a cup and return the pasta to the same hot pot where it cooked. Add the creamy broccoli mixture to the pasta… add a few tablespoons of pasta cooking water to loosen the sauce if needed. Add the sautéed/cooked pieces of broccoli to the mix to add flavor and another layer of texture.