Broccoli and Feta Pesto Pasta

Yields 5

Broccoli and Feta Pesto Pasta

A modern twist on the traditional pesto, this one uses feta and broccoli rather than basil and Parmesan. It's a great way to sneak some veggies into a meal, too.

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

• 1 lb. homemade linguini
• 1/2 cup chopped flat parsley
• 2 lemons, freshly juiced
• 3/4 cup feta cheese
• 2 lb. of fresh broccoli
• 2 tablespoons of room temperature water
• Salt and pepper
• Extra virgin olive oil
• Two shallots chopped, or 1 small yellow
• 1 cup chicken stock
• 3 cloves garlic, minced
• Fresh basil and parmesan cheese, optional

Instructions

1. Start by sautéing the broccoli in olive oil. Season lightly with salt and pepper. Then begin heating approximately a tablespoon of olive oil in a large sauté pan. Add the onion and garlic until they begin to soften, and then add the broccoli.
2. Cook for several minutes until the onion turns a bit translucent. Add your parsley and cook until it’s well wilted. This will give the parsley an extra kick of flavor!
3. Pour in the lemon juice and chicken stock and simmer for about 10 minutes.
4. Cook your pasta while waiting.
5. Transfer the remaining ingredients from the pan to your blender and add the feta cheese and water.
6. Set your blender on puree and turn until smooth, adding a drizzle of olive oil as it blends. You may add water if it sticks and turns lumpy.
7. Once the puree has been blended, add to your homemade linguini and add grated parmesan and fresh basil leaves for an extra shot of flavor!