Broccoli Pesto Mac and Cheese
Ingredients
- 4 cups broccoli florets (reserve 2 cups for the pesto below)
- 1 (5.5 ounce) box Annie’s Four Cheese Macaroni & Cheese
- ½ cup unsweetened almond milk, or regular milk
- 2 tablespoons unsalted butter
- 3 tablespoons pepitas (or pine nuts)
- 1 handful fresh basil
- 1 clove garlic
- 2 to 3 tablespoons fresh lemon juice
- ¼ cup extra-virgin olive oil
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
optional toppings:
- handful of toasted pepitas or pine nuts
- pinch of red pepper flakes
- sprinkle of chives
Instructions
- Prepare a large saucepan of salted boiling water and a large bowl of ice water.
- Drop all four cups of broccoli florets into the boiling water and blanch for 30 seconds to 1 minute, until slightly tender but still vibrant green. Remove and immediately immerse into the ice water for 1 minute, then drain.
- Make the pesto: In a food processor, combine 2 cups of the blanched broccoli with the pepitas, basil, and garlic. Pulse until combined. Add the lemon juice and a few generous pinches of salt and pepper and pulse again. With the blade running, add the olive oil until the pesto becomes smooth. Taste and adjust seasonings. Set aside.
- Rinse the saucepan you used for the broccoli, fill it with fresh water, and bring to a boil.
- Add the pasta and cook 8 to 10 minutes, or until al dente, stirring occasionally. Drain the pasta in a colander.
- While the pasta is draining, add the milk and butter to the warm saucepan. Sprinkle the cheese over the milk and stir to combine.
- Add the cooked pasta to the saucepan and stir well.
- Stir in the remaining 2 cups of blanched broccoli florets until the broccoli is warmed through.
- Stir in a few scoops of pesto. Serve with extra pesto and optional toppings on the side.
- Store extra pesto in the fridge for 2 to 3 days.
Tip: for a lighter pesto, sub half the olive oil with vegetable broth.
Credits:http://www.annies.com/recipes/broccoli-pesto-mac-and-cheese
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