This is a simple and satisfying recipe that is easy to whip up on weeknights or when you don’t have a fully stocked fridge. I almost always have pasta, pine nuts, and broccoli or broccolini or some other green vegetable on hand to throw into this dish. It’s like a deconstructed pesto sauce without the cheese, though you can add some grated cheese on top if you wish. If you don’t have broccoli or broccolini, then string beans or spinach also work well in this pasta.
Yield: 4 servings
5 cups broccoli florets
12 ounces pasta (rotini or ziti work well)*
3 tablespoons olive oil
2 garlic cloves, minced
Sea salt and black pepper to taste
1 cup pine nuts
½ cup seasoned breadcrumbs
2 tablespoons fresh chopped basil (or 1 tablespoon of dried basil)
Crushed red chili pepper flakes, optional garnish
Grated cheese, optional garnish
*Note: Feel free to use any pasta you like or use (e.g. bean or lentil pasta, whole-wheat pasta, gluten-free pasta).