For this post, I’ve partnered with KitchenAid to help spread the word and do a little fundraising for Susan G. Komen for the Cure.
Then make a dish, serve it on the plate and, when you’re done, pass it to a friend. Your friend registers the same plate on the KitchenAid site, makes a dish, serves it on the plate, and passes it along to another friend.
Each time someone new registers the plate, KitchenAid donates $5 to Susan G. Komen® for the Cure.
This can go on forever. Way beyond one month of the year, long after we’ve forgotten about pink ribbons.
You can find out how to buy your plate for $24.95 on KitchenAid site. Or one of you can win one here! Scroll down below for that info.
But first, lets talk Broccoli Pesto for a minute. Are you broccoli fans? Do you buy it by the truckload at Costco like me? Well, I got this brilliant idea a few days ago and believe it or not, this pure veggie sauce is delicious, healthy, fast and my family ate it ALL. Talk about win win, folks! It might take a minute or two to get over the bright green part, but after one bite, they’ll be convinced! Just make sure to add extra cheese and they’ll be fine. At least that’s what I do with my 4 year old. And my husband.
Ahem.
ANYWAYS.
Here’s how you make it:
If you like regular pesto, then give this broccoli version a whirl! Delicious with lots of extra parmesan on top!
Yield: 2 servings
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
4 cups broccoli florets
1/2 lb. short cut pasta, such as mini penne
2 tablespoons olive oil
1/2 cup diced yellow onion
2 cloves minced garlic
2/3 cup grated parmesan cheese {use the real stuff please!}
reserved pasta water or heavy cream
salt and pepper, to taste
Bring large pot of water to boil. Blanch broccoli florets 2-3 minutes or until stems are fork tender. Remove with slotted spoon. Pour in pasta to same water from broccoli. Cook 7-10 minutes or until al dente.
While pasta is cooking, sauté onions and garlic in olive oil over medium heat for about 5 minutes, or until browned and softened. Spoon cooked onions and garlic into the bowl of a food processor with cooked broccoli, cheese, a little pasta water {or heavy cream} and salt and pepper. Pulse until it starts coming together, adding in more pasta water or cream to get it to the consistency you'd like. I liked mine chunky, so I didn't add too much. Taste and adjust seasonings.
Drain pasta and toss with broccoli pesto. Grate more cheese overtop and serve warm.
AND, if you’d like to win your own plate designed by Jacques Pepin, simply leave a comment below telling me what you’d cook first to serve on it! That’s it
Contest starts now and will end Wednesday, November 6 at 11:59pm. Winner will be drawn at random, announced Thursday morning and contacted by email. They will have 48 hours to respond before another winner is chosen. Contest open to US residents only. Please note that I still love all my international readers
Thanks, friends!
© Lauren for Lauren's Latest, 2013. | Permalink | 32 comments | Stumble It! Tweet This Share on Facebook Add to del.icio.us
Post tags: broccoli, cheese, parmesan, pasta, pesto
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