1/2 lb broccoli
1/2 lb pasta
1 T butter
1 T olive oil
1/2 small onion
1-3 cloves garlic
1/2 tsp. salt or more...
Fresh ground pepper or red pepper flakes (or both)
4 T heavy cream
Heaping pile of grated parmesean
Boil salted water for pasta. Cut broccoli florets from stems and chop into medium pieces. Slice the stems into 1/2 inch chunks.
Use pot of pasta water to steam broccoli and stems (either by suspending a strainer over the pot or throwing them in for 5-6 mins. Set them aside.
Add pasta and cook. Before draining, reserve 1 cup of pasta water. Set aside. Drain the pasta.
In the bottom of your pasta post, melt butter and olive oil together over medium heat. Add onion and saute until tender. Add garlic and cook for a minute more. Add steamed broccoli, salt and pepper. Pour cream over mixture and let cook for 30 seconds.
Transfer broccoli mixture to a blender or food processor ( or leave it in the pot and use an immersion blender). Don’t worry if it looks dry— you can add some pasta water either to the mixture, or wait until you’ve combined the pesto with your pasta. Add broccoli pesto back in the pot with pasta- add cheese and enjoy!