Broccoli and Celery Pesto Pasta
As a mother of two very busy boys, I’m always on the lookout for easy dinner recipes. If those recipes can be on the table in 30 or 40 minutes, even better.
One of my standard go-to’s is pasta. If there’s one thing I can always count on my picky eaters eating, it’s a pasta recipe. It could be spaghetti or penne. I could smother it in marinara or pesto. There might be meatballs or no meat at all. As long as there’s pasta, my boys are cleaning their plates. While spaghetti and meatballs are the most popular choice, I like to mix things up. Pesto is usually my favorite alternative.
While a classic pesto is made with basil and pine nuts, I like to experiment with different herbs and different flavors; and since Hubs can’t eat nuts, I’ve never made a standard pesto. Instead, I’ve made pestos with peas, kale and even scallions. They’ve all been delicious and a nice twist on the classic. So, when I came across this broccoli pesto, I knew I had to try it. I love broccoli and so do both my boys, which made this option pretty much a no-brainer. But I’d also received a couple celery roots from Melissa’s Produce, and being the adventurous person that I am, I wanted to combine the two especially once I discovered that celery and broccoli pair well together.
The combination of the broccoli and celery gave me a dreamy, creamy, pesto that was rich and filling and unlike anything I’ve ever tasted. It was probably the best pesto I’ve ever had and there wasn’t a single, solitary nut anywhere. A dollop of ricotta cheese on top, made for a filling meal that my boys couldn’t get enough of. And neither could I.
Notes
Adapted from Real Simple
Ingredients
- 12 ounces broccoli, chopped
- 1 celery root, chopped
- 1 teaspoon salt
- 1 pound penne
- 2 ounces Parmesan cheese
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon black pepper
- 1 cup ricotta cheese
Instructions
- Cook broccoli and celery in a large pot of salted water until tender, about 10 minutes. Using a slotted spoon, transfer to a bowl and set aside.
- Return the water to a boil. Add the pasta and cook according to the package directions. Drain, reserving 1 cup of the pasta water. Return the drained pasta to the pot.
- While the pasta is cooking, place the pasta water, broccoli, celery root, Parmesan, oil, garlic, salt and pepper in a blender and blend until smooth.
- Add the broccoli mixture to the pasta in the pot and toss to coat. Spoon the pasta into bowls, top with a dollop or two of ricotta and serve.
