macaroni with broccoli pesto

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We had my mother-in-law to tea last night & I wanted to make something a bit different that would tickle her taste buds. Looking in the fridge I found we had quite a lot of broccoli (the result of me buying some at the market before I found the first big head of the season growing in the garden). And in the cupboard we had dried macaroni, so I decided to make a variation on a recipe in the Saturday paper. (A variation that was necessary because I didn’t have basil & I didn’t have pine nuts & I didn’t have the fancy pasta, just the macaroni 🙂 )

First I set water to boil in a large saucepan, prior to adding the macaroni (about 1&1/2 cups). Then I cut a large head of broccoli into florets before cooking them until just tender. The recipe said just to blanch the veges, but Mum is not a fan of crispy greens unless we are talking lettuce.)

While the broccoli cooked I pulsed 1/2 walnut halves (I know you don’t like them, Annette, but you could use cashews instead – or the original pine nuts!) in my stick blender’s chopping attachment until they were like largeish breadcrumbs, put them in a bowl, & chopped a cup or so of basil mint leaves (new addition to my herb garden & it’s a very vigorous grower) before adding them to the bowl as well. Then I did the same with the broccoli, until it was a rough paste, & added it to the bowl with 1/2c olive oil & a good grinding of salt & pepper.

By that time the pasta was nicely al dente, so I drained it & returned it to the pan along with the broccoli pesto, mixed it all together, & served with grated parmesan atop and alongside some carrots & nice crumbed pork schnitzel.

Mum was very taken with this offering 😀

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