1 large bunch broccoli, trimmed and cut into 2-3 inch lengths.
About 1/2 cup olive oil - divided
1/2 red onion chopped
Red Chili pepper flakes
4 cloves garlic sliced and divided
1/2 cup chicken broth
2 cups flat-leaf parsley
1/4 cup toasted pine nuts - I use sunflower seeds
Zest and juice of 1 lemon
Black Pepper
1 tsp paprika
1 pound linguine
Bring a large pot of water to a boil for the pasta.
In a large deep skillet heat about 3 tablespoons olive oil over medium heat. Add onions, chili flakes and half the garlic and saute to tender. Add broccoli and season with salt and pepper. Add 1/2 cup chicken broth and reduce heat to low simmer.
Add parsley, remaining garlic, pine nuts, lemon zest and juice, black pepper, paprika and about 1/4 cup olive oil to a food processor. Pulse into a pesto sauce and adjust salt to taste. Transfer sauce to large shallow bowl.
Cook pasta to al dente. Add about a cup of hot starchy cooking water to the pesto and stir. Drain linguine and add to sauce. Toss the pasta and sauce vigorously for 1-2 minutes to evenly coat pasta.
This would be great with a salad and garlic bread.
Enjoy!!!
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