Broccoli Pesto Farfalle

Name: Broccoli Pesto Farfalle
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: ITALIAN
Ingredients: 2 Tbs. canola oil; 3/4 lb. (12 oz./375 g) boneless, skinless chicken breasts; Kosher salt and black pepper; 1 garlic clove; 4 cups (about 10 oz./315 g) broccoli florets; 2 cups (about 2 oz./60 g) basil leaves, lightly packed; 1 cup (3 1/2 oz./100 g) grated Parmigiano-Reggiano; 1 1/4 cup (10 fl. oz./310 ml) extra-virgin olive oil; Squeeze lemon juice; Kosher salt and black pepper, to taste; 1 lb. (16 oz./500 g.) farfalle or short noodle of choice

Prep Time: 10 minutes

Cook Time: 35 minutes

Servings: 4

You’ve had pesto pasta, but what about broccoli pesto pasta? We’re swapping some of the basil used in traditional pesto with broccoli, for a nutrient-packed dinner that double as leftovers for lunch the next day. The process of blanching — briefly cooking a vegetable in boiling water, then transferring to an ice bath — gives the broccoli its bright green color and tender texture. This pasta is a great way to introduce kids to broccoli, and don’t be surprised if the adults at the table sneak a few bites for themselves.

The recipe below includes grilled chicken for added protein, but to make a vegetarian version of this dish, simply omit the poultry.

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Ingredients:

For the chicken:

2 Tbs. canola oil
3/4 lb. (12 oz./375 g) boneless, skinless chicken breasts
Kosher salt and black pepper

For the pesto:

1 garlic clove
4 cups (about 10 oz./315 g) broccoli florets
2 cups (about 2 oz./60 g) basil leaves, lightly packed
1 cup (3 1/2 oz./100 g) grated Parmigiano-Reggiano
1 1/4 cup (10 fl. oz./310 ml) extra-virgin olive oil
Squeeze lemon juice
Kosher salt and black pepper, to taste

For the pasta:

1 lb. (16 oz./500 g.) farfalle or short noodle of choice

Directions:

First, make the chicken. In a nonstick skillet over medium-high heat, warm the canola oil. Pat the chicken breasts dry with paper towels. Season with kosher salt and black pepper. When the oil is shimmering, add the chicken breasts and cook, turning once, until the internal temperature reaches 165°F (75°C), about 5 minutes on each side. Transfer to a cutting board and cover with foil to keep warm.

Next, blanch the broccoli. Prepare an ice bath by filling a large bowl with cold water and a few ice cubes. Bring a large pot of salted water to a boil. Drop the broccoli florets in the water. Cover and cook for 3 minutes, then use a slotted spoon to transfer directly to the ice bath. Reserve the cooking water. Strain the broccoli from the ice bath and set aside.

Bring the water back to a boil, then drop in pasta and cook according to packaging instructions until al dente.

As the pasta is cooking, make the pesto. With a food processor running, drop in the garlic clove through the feed tube until minced. Turn off the food processor and add the broccoli, basil and grated cheese. Process until finely chopped. With the processor running, drizzle in olive oil and continue to process until smooth, about 45 seconds. Add a squeeze of fresh lemon juice, and kosher salt and pepper to taste.

Drain the pasta, reserving about 1/4 cup (2 fl. oz./60 ml) of the cooking water. Transfer the pesto to a large bowl. Add the cooked pasta and reserved pasta water. Stir to coat. Chop the chicken into bite-size pieces, add to the pasta and toss. Serve immediately. Serves 4

Belle English, Williams Sonoma Test Kitchen Director

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