So I’m not the biggest veggie eater in the world, and I think is because my food culture doesn’t really put veggies among our first food groups.
But, every now and then I like to have veggies, whether in pastas, soups or stir fries, I really, really hate boiled vegetables, they are the most boring thing ever!!!!! It really depresses me when someone serves me boiled veggies…
My husband bought a few Broccolis the other day, and as usual he hides them in the fridge and completely forgets about them, so here I come trying to use them to avoid going off and having to throw them away…. no, no, no food waste in my house!!
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- 800 gr of Pasta
- 1 Medium size Broccoli or 800gr of frozen Broccoli
- 1 Small onion
- 1/2 Cup of green bell pepper
- 1 large tomato
- 3 Garlic cloves
- 1 Cup of frozen peas
- Black pepper
- 30 gr of Parmigiano cheese and a bit more for grating
- 3 Tbsp of extra virgin olive oil
- 3 Tbsp of fresh chopped parlsey
- 6 large Basil leaves
In a warm pan add the oil, onion, garlic and pepper and leave to cook for 5 minutes approx until soft
Add the Broccoli which has been previously chopped into small pieces, the tomato and the Parmigiano pieces
Add between 1 1/2 to 2 cups of water. You can take pasta water or fresh water
Leave to cook until the Broccoli is super soft even mushy
Blend everything together until getting a thick "sauce".
Add the the peas, parsley and basil and mix together
Add the pasta to the sauce, mix well and serve immediately
Grate more Parmigiano to each individual plate and decorate with a small Basil leaf
Copyright of Morella Velázquez - Mi Terruño Food - All rights reserved
For this recipe you can use fresh Broccoli or even better frozen Broccoli, because this frozen version when you defrosted they are quite mushy, easier for blending and less time cooking!
I love adding tomatoes to this type of pesto sauces because they give colour, taste and a certain acidity/sweetness that the sauce definitely benefits from.
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