I don’t know about your family but everyone here loves pesto. In summer, we grow enough basil to make lots of pesto that we freeze for later use.
But there’s another delicious way to make a pesto-like dish in the middle of winter when fresh basil is thin on the ground—with broccoli.
I first tasted this at a potluck supper (one of the best ways to discover new recipes) and have adapted it over the years. I think this may be the best way to get non-broccoli lovers to eat this great vegetable.
This is the version of Broccoli Pasta that we make now. If you keep it in the fridge, you’ll have leftovers for lunch for three to four days.
This recipe is a variation of one published in a great little cookbook called What’s for Supper published by the Hanover Cooperative Society and written by Rosemary Fifield.
Unfortunately, it is no longer in print (as far as I can tell). But I wanted to give credit where credit is due.