A Jerry James Stone Recipe
CategoriesGreen, Main Course, Vegan, Yellow
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- 2 broccoli spears
- ⅓ cup pine nuts
- 3 cloves garlic
- ½ teaspoon sea salt
- 1 cup olive oil
- 1 pound spaghetti
- Cut the crown off of the broccoli spears, reserving the stalks. Chop up the crowns, separating the florets. FACT: The part of broccoli that we consume is actually a flower. If left unharvested, those blue-green balls on top of the florets would actually blossom. So next Valentine's Day, give your lover broccoli! Okay, maybe don't listen to me.
- Add the florets, pine nuts, garlic, salt, and olive oil to a food processor, pulsing until smooth. A couple things. First, you may want to add only half of the salt. Depending on the size of your spears, you may not need it all. Secondly, when I say broccoli spears, I think Britney Spears. Is it just me?
- Cook the spaghetti per instructions, but follow my tips here on cooking the perfect pasta. Trust me!
- While the pasta cooks, spiralize the broccoli stalks. Now, two Britney Spears won't create a lot of broccoli noodles. That's ok. The idea here is not quantity, but reducing waste.
- When the pasta is done cooking, transfer the pasta to a large sauté pan, reserving the water. And don't rinse the pasta. If you watched my video, you know why! If you didn't, I am cursing you right now.
- Bring the pasta water back to a boil and then Blanche Devereaux the spiralized broccoli, for 2 minutes, or until tender. Sorry, I cannot help myself. I meant blanch it.
- Add in the pesto and cooked broccoli noodles to your sauté pan and mix to combine over a medium-low heat.