Green Swamp SoupKid, Earth and Time Friendly Recipes

Broccoli pesto pasta may just be my favorite vegan dish! When you add broccoli to the pesto mix, it takes on the texture of grated Parmesan cheese, and is wonderfully flavorful. Even if you’re not vegan, with this recipe, there really is no need to add the extra fat, salt and cholesterol found in cheese.

I was inspired to make this dish by a series of broccoli dishes featured in the April edition of Vegetarian Times. I decided to make my normal pesto recipe and just add broccoli. I combined the pesto with spaghetti noodles knowing I’d have a better chance of getting the kids to try it since they innately love “basketti.” Everyone — hubby, kids and I — loved it.

Ingredients:

2 tbsp. toasted pine nuts (toast in a skillet over medium heat until golden-to-dark brown)
2 cups broccoli florets, steamed until bright green, but not mushy
1/4 cups plus 2 tbsp. olive oil, plus more for drizzling
2 cups fresh basil, tightly packed
1/2 tsp. sea salt
1/2 tsp. red pepper flakes
2 large cloves garlic
1/2 package of thin spaghetti (vegans, look for egg-less pasta; for a healthier pasta, I like Barilla Plus Pasta), cooked al dente

Directions:

Pulse ingredients (except pasta, of course) together in a food processor until smooth. Combine pesto with pasta. Garnish with additional broccoli florets if desired. Drizzle lightly with olive oil. Add salt and pepper to taste.