But broccoli, it's always been a stable fall back. If I'm at the grocery store without a plan (which is too often, I really need to get organized), I will always pick up a couple broccoli florets and a red bell pepper.
1 large head of broccoli (about 10 oz. is what I used)
8 oz. linguine or fettuccine pasta
6 basil leaves
2-3 cloves of garlic
1/2 cup heavy cream
2 egg yolks
1/2 cup grated parmesan cheese
salt and pepper to taste
Begin by blanching the broccoli just until bright green and softened enough to cut with a fork. Drain from the boiling water and toss in a food processor (or good blender) along with the basil and garlic cloves. Process until well chopped.
In a large saucepan, combine the broccoli mixture, cream, and egg yolks over medium heat. Stir to combine. If you want a thinner sauce, you can add some of the pasta water or more cream. Toss in the drained pasta once it's ready as well as the cheese. Keep stirring over medium heat until the cheese begins to melt and everything is coated in the broccoli sauce.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.