samantha pasta. aka broccoli pesto.

Sam has one of my best friends for the last sixteen (seventeen? eighteen?) years. We became friends in “computer class”, which is a hilarious concept to think about in 2020. She invited me to an Avril Lavigne concert, and we became inseparable for the rest of our teenage chapters. Despite living across the country from one another now, our friendship is so easy to pick up where we left off every time we reunite. Today, she’s still a badass, about to be a mom, and a total fitness queen. Her Instagram taunts me every night with veggie-filled dishes usually void of carbs and dairy. I know, people. I have no clue how she has so much self control either. I decided I wanted to create a dish that even Sam wouldn’t be able to resist eating. I think I may have nailed it, so I dedicate this recipe to her.

Warning: This recipe is not carb-free, because I still have a soul. And pasta is self-care.

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This recipe is green, easy to prep, even better leftover, and completely addicting. The star of this recipe is broccoli, used both roasted and raw. Sam loves broccoli so much that her husband promised to always give her the extra broccoli as part of their wedding vows. That’s a keeper. Maybe when they renew their vows, he can promise to make her this broccoli pesto on cheat days. Whatcha think, Steve?

Pesto isn’t just pretty, it’s flexible AF. You can taste as you create and adjust the ingredients based on your preferences. If you like your pesto a little nutty, add more nuts. If you crave more traditional pesto flavors, replace the spinach in this recipe with basil. If you want something spicy, add red pepper flakes. Pesto also isn’t limited to pasta. Serve it over grilled proteins, slather it on artisan bread, toss roasted vegetables in it. This recipe will yield leftovers, so get creative!

Okay, so let’s get to the recipe. I serve this pesto with whole grain rotini and spicy roasted broccoli. After you prep your ingredients, start roasting the broccoli and bringing pasta water to a boil. Roasting broccoli to get the best flavor from it is actually slightly tricky. You want to bring out the sweet nuttiness without overcooking it. Nobody likes squishy broccoli. The best tip for creating an even roast that gives nutty flavor is heating your pan before you put the broccoli on it. This will decrease the cook time, create an even texture due to the heat distribution, and keep the crunch and color we love.

For the actual pesto, I’ve chosen atypical raw ingredients (broccoli, spinach, pistachios, parsley) blended with traditional pesto ingredients (pine nuts, lemon, parmesan, garlic, red pepper flakes). It comes together quickly, so you’ll be able to prep it separately in the morning or while the broccoli is roasting. Texture is crucial. Avoid making the pesto too oily, it’s the biggest mistake I made the first time I ever made pesto. It should look a bit dry in your food processor, but get it as smooth as you can. You’ll use pasta water to turn it into sauce when you incorporate the pesto with the rotini. Don’t skip that step - it’s how we transform pesto into sauce.

Recipe

Samantha Pasta

Servings: 4 | Prep time: 15 min | Cook time : 25 min

INGREDIENTS

1-lb whole-grain rotini
1 large head of broccoli
1/4 c. baby spinach
1 lemon, juiced
3 oz. grated Parmesan cheese
2 peeled garlic cloves
2-3 tbsp. pistachios or pinenuts (or both!)
1 tbsp. chopped parsley
1 teaspoon semolina flour
3-4 tbsp. of olive oil
kosher salt to taste
black pepper to taste
red pepper flakes to taste

INSTRUCTIONS

Preheat oven to 425-degrees Fahrenheit. Put an empty sheet pan in the oven to get warm. This will give you an even roast on the broccoli.
Roughly chop broccoli head to separate florets.
Toss broccoli in a mixing bowl with: salt, pepper, 1 tbsp. of olive oil, 2 tbsp. of lemon juice, and red pepper flakes.
When the oven is preheated, remove the sheet pan from it and line with parchment paper. Evenly spread half of the chopped broccoli onto the pan.
Roast broccoli for 15–20 minutes until just fork tender. This will depend on your oven, so keep an eye on it!
Bring a pot of salted water with 1 teaspoon of semolina flour to a boil. Adding this type of flour to the water helps to create a sauce later.
Add rotini to the boiling water as the pasta box directs.
Add the remaining raw broccoli, spinach, garlic, juice of 1/2 a lemon, parsley, Parmesan cheese, and nuts to a food processor.
Drizzle with a splash of olive oil, and pulse in food processor until smooth. You may need more olive oil than the I have recommended in the recipe depending on how much broccoli you’ve used. You’ll aim for more dry than wet and more smooth than ‘rocky’.

Add salt, pepper, and red pepper flakes to taste and pulse again. Add any more of your favorite ingredient to adjust. Taste as you go!
Reserve 1 cup of pasta water.
Drain the pasta.
Take a few heaping spoonfuls of pesto (I used about 6-8) and add to a large mixing bowl. Slowly add some of the reserved pasta water and stir (or whisk) together until you create an emulsified sauce. Note: You won’t need heat because the pasta water is pretty hot. If you’ve prepped the pesto in the morning, do this step over low heat.
Repeat these steps until you have the amount of pesto and sauce consistency you prefer. If you want a lighter sauce, use more water. If you want it more thick/creamy, add more pesto or extra cheese.
Toss your pasta into the sauce and combine.
Remove the roasted broccoli from the oven and stir into the pasta before serving.

GOT LEFTOVER PESTO? Here’s A FEW IDeas:

Make a cold pasta salad. Add some of your favorite vegetables, grilled chicken, and enjoy on a cool summer day.
Serve with protein. This is fantastic served on steak, chicken, shrimp skewers, and salmon.
Amp up your roasted cauliflower. If you’re roasting an entire head of cauliflower, this makes a great sauce to pair with it.
Slather on artisan bread. Because why not? We’re all making it in quarantine anyway.
Make a compote butter. Combine with butter for a compote you can use while roasting fish or finishing steak.