Have you been discarding broccoli stems?
This broccoli pesto is the best reason to keep them around.
Slice broccoli stalks and roast in the oven mixed with the florets.
Photo: Caitlin Bensel
The pesto is hearty and satisfying and can be used in any other recipe that calls for pesto.
Swap regular pasta for a whole-grain option such as kamut, farro, or whole wheat.
Or opt to make it gluten-free with brown rice pasta.
Ingredients
1113-lb.
fresh juice (from 1 lemon)
3cupspacked baby arugula, divided
Directions
Preheat oven to 400F.
Cut stalk from broccoli head; peel and thinly slice into rounds.
Roast until charred in spots, stirring halfway through, about 20 minutes.
Meanwhile, bring a large pot of generously salted water to a boil.
Add pasta and cook according to package directions.
Drain, reserving 1 cup pasta water.
Place 1 cup roasted florets in a large bowl; transfer remaining to a food processor.
Process until pesto is smooth, about 1 minute.
Transfer pasta to bowl with florets.
Toss with pesto and remaining 2 cups arugula.
Top with more cheese, if desired.
