Wednesday, August 29, 2012

Lemon Basil Pesto over Cavatappi & Broccoli

The last days of summer are simmering down up here but it is still deliciously warm outside... And we are still reaping the benefits of our garden as well as Jersey's best produce. We are the Garden State!!! Along with the gorgeous basil from our garden (pop-in-law's green thumb!) we have delicious farmer's market lemons... And for our side salad, a gigantic cucumber from Aunt-in-law's garden! (the green thumb runneth in that family!!! Her eggplants were humongous too! YUM! And fresh, Jershey tomatoes from pop-in-law's (our) garden. 

While hubby grilled some chicken outside, I made this easy, cool & refreshing pasta that can be served hot, warm, room temp OR cold! DeLish.

<3 Lishie

Lemon Basil Pesto over Cavatappi & Broccoli
  • 1/3 c  pine nuts
  • 2 c  fresh basil leaves
  • 3 cloves garlic, peeled 
  • S & P
  • 1/2 c grated Parmigiano Reggiano cheese
  • 1/2c  good, Extra Virgin Olive Oil
  • 1 lemon, zest & juice
  • 1 lb Cavatappi pasta
  • 1 head of broccoli florets
Toss the first 5 ingredients into the food processor. Process! As the ingredients combine... drizzle in the olive oil. It is done when it is the consistency you prefer... Scoop it out & fold in the lemon zest & juice.

Meanwhile cook the pasta al dente... The last 2 minutes of cooking, add the broccoli into the boiling pot with the pasta. Drain all & combine with the pesto & serve. ENJOY!

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