Pasta With Broccoli Pesto Sauce
- 1 large head broccoli, washed and stalk removed
- 2 garlic cloves, peeled
- Lemon juice
- Olive oil
- 1/4 cup sour cream
- 3/4 cup slivered almonds, pine nuts, or any mildly-flavored nuts of your choice
- Bring salted water to a boil in a saucepan. Seperate broccoli into small florets, removing stems. Add to boiling water and cook until crisp-tender and bright green, about two minutes. Drain. Place all ingredients except oil in food processor or blender and blend until smooth. Stir in about 1 tablespoon olive oil.
- In a skillet, saute 1/2 cup each of onion and red pepper until just tender. Stir into pesto. Serve over pasta.
- Traditionally vegetables are not added to pesto, but I wanted to utilize more vegetables in this dish, so I added them. But feel free to leave them out. This dish is great either hot or cold.
head broccoli, garlic, lemon juice, olive oil, sour cream, slivered almonds
Taken from www.epicurious.com/recipes/member/views/pasta-with-broccoli-pesto-sauce-50050319 (may not work)