![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mangofandangoSpaghetti with broccoli cream "pesto".
It's not really "pesto", but it's not really a cream sauce either - the bulk is the broccoli, it's creamy but not swimming in cream. I made the whole thing without pepper and added copious amounts of it to mine and Ryan's bowls - Sophie loves broccoli but is completely "hot" intolerant right now, that can extend to black pepper. So. It was pretty good! Parm is very important.
PS: I didn't steam the broccoli as they do in the recipe, I chopped it small in the food processor and sautéed it in the pan with the already tender onions and garlic in butter and olive oil. That worked fine. I ended up putting the sauce back in the food processor again once I added the cream, to make it a bit more sauce-like, and there was quite a bit of pasta water involved in thinning it enough, too. I think I had quite a bit more broccoli than was called for, though.
It's not really "pesto", but it's not really a cream sauce either - the bulk is the broccoli, it's creamy but not swimming in cream. I made the whole thing without pepper and added copious amounts of it to mine and Ryan's bowls - Sophie loves broccoli but is completely "hot" intolerant right now, that can extend to black pepper. So. It was pretty good! Parm is very important.
PS: I didn't steam the broccoli as they do in the recipe, I chopped it small in the food processor and sautéed it in the pan with the already tender onions and garlic in butter and olive oil. That worked fine. I ended up putting the sauce back in the food processor again once I added the cream, to make it a bit more sauce-like, and there was quite a bit of pasta water involved in thinning it enough, too. I think I had quite a bit more broccoli than was called for, though.
