Fresh pesto, tossed with pasta is one of my favorite summer meals. Although I'm tempted to make basil pesto in the Spring, I don't because basil is not in season yet. Luckily, there are lots of other scrumptious vegetables that can be used instead of basil. This variation is made with broccoli, garlic, and Parmesan cheese. Serve with plenty of cracked pepper, extra cheese for sprinkling, and a chilled glass of wine. Take a look at the recipe, read more.
1 package (16 ounces) spaghetti or thin spaghetti Serves 4.
1 bag frozen chopped broccoli or 16 ounces fresh broccoli
1 cup chicken or vegetable broth
1/4 cup Parmesan cheese, grated
2 tablespoons olive oil
1 small garlic clove
1/4 teaspoon salt
Coarsely ground black pepper
1 package (16 ounces) spaghetti or thin spaghetti