Broccoli Pesto Pasta with Whipped Feta
Servings 4 people
Ingredients
Roasted Broccoli Pesto
- 1/2 lb Broccoli and Broccolini
- 1 tbsp olive oil
- pinch chili flake
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 cup almonds
- 1 tsp garlic
- 1/4 cup basil chopped
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 cup olive oil
- 2 tsp lemon juice
Pasta
- 1 lb pasta
- 1 lb fresh ground Italian sausage
- 1/2 cup parmesan cheese shredded plus more for garnish
- 2 tbsp butter
- 1/2 cup pasta water
- 1/2 tsp lemon juice
- 1/8 tsp pepper
- 8 slices focaccia
Whipped Feta
- 1/2 lb feta
- 1 tbsp olive oil
- 1/4 tsp garlic minced
- 1 tbsp whey from the feta package
- 1 tsp lemon juice
Instructions
Roasted Broccoli Pesto
- Preheat oven to 425 degrees. Line a sheet pan with parchment. Cut broccoli into long spears and toss with olive oil, chili flake, salt and pepper. Cook for 10 minutes. Broccoli will still have a little crunch. Cool and chop.
- Place almonds in a food processor and chop. Add Broccoli, basil, garlic, salt, pepper, and lemon zest and process until very fine. Add olive oil at the very end. Refrigerate until ready for use.
Whipped Feta
- Add all ingredients to a food processor and blend until smooth.
Pasta
- Bring salted water to a boil and add pasta. Cook until al dente. Heat a skillet, cook Italian sausage. Add the pasta water, then the cooked pasta. Turn off heat and add pesto, lemon juice, parmesan, pepper and butter. (Add whipped feta for a creamy sauce)
- Smear 1-2 tablespoons of feta into the bottom of the bowl. Add pasta to the bowl and top with parmesan and basil. Serve with focaccia.