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.
This recipe has been a family favorite ever since I first made it. I would like to tell you that it freezes well but there have never been enough leftovers to experiment with that.
Be sure to press the interior of the dough flat into the pan, letting the edges of the dough rise up the sides of the pan. It will rise while you are making the topping so you may need to flatten it again before you pour it on.
I usually make my Wicked Simple Onion Soup to go with this.
Totally yummy (and a great favorite at potluck dinners).