Ingredients (Serves Two)
For Broccoli Pesto:
● 2 cups chopped, steamed broccoli florets
● 1/2 cup fresh basil leaves
● 2 garlic cloves
● 1/2 cup shredded parmesan cheese
● 1/4 cup slivered almonds (or pine nuts)
● 1/2 teaspoon salt (can add more to taste if needed)
● 1 TBSP lemon zest
● Juice from 1/2 lemon
● 1/4 cup olive oil
For pasta:
● Bag of cooked Cocoli Nocca Gnocchi
● Lemon wedges, for garnish
● Red pepper flakes (optional)
1. Make your pesto. Combine steamed broccoli, basil leaves, garlic, cheese, almonds, lemon juice, lemon zest, olive oil and salt in a food processor. Blend until smooth. Add additional salt and pepper to taste if needed.
2. Cook the gnocchi according to the directions (should be done and floating in 2 minutes).
3. Toss broccoli pesto with cooked pasta.
4. Add lemon wedges to the top of each dish of pasta. Add some parmesan cheese, lemon pepper and red pepper flakes for garnish (optional).