So this is officially my first post after baby. I didn’t think adding one more to our family would change the dynamic but…I was wrong. Now I expected to be sleep deprived, have a little pain, massive hormone craziness AND a little big sister jealousy. I didn’t expect how all those things would converge. As in, me crying about pretty much everything including the big sister jealousy. Argh. Anyway, the day after I was released from the hospital (when you write/read this doesn’t it make you think of jail?) my good friend was having a Memorial Day party. So I decided to cook something. Something easy, mind you, but something. We had broccoli in the fridge, pasta in the pantry and I wanted to make something that could be served both hot or cold.
Pretty much everyone loves pesto pasta in one form or another. So I decided to add broccoli to the mix. It’s green!
This is what you need;
1 head of broccoli
1 tbsp olive oil + 1/2 cup
2 cloves garlic
1 cup fresh basil
1/4 cup almonds
salt and pepper to taste
Sauté broccoli with 1 tbsp olive oil until broccoli is tender but still bright green. Add all ingredients to CUISINART and blend well. Taste. Add salt and pepper to taste.
Boil pasta (I used penne) per box instructions. Add 1/4 cup pasta water to pesto mixture and cooked pasta. Mix well, taste, add salt and pepper as needed. I added 1 cup halved grape tomatoes for a pop of color.