Basil Broccoli Pesto
|Angel hair pasta||8 Ounce|
|Defatted chicken stock||1⁄2 Cup (8 tbs)|
|Chopped broccoli flowerets||2 Cup (32 tbs)|
|Garlic||3 Clove (15 gm)|
|Packed basil leaves||1 Cup (16 tbs)|
|Pine nuts||1 Tablespoon, toasted|
|Grated parmesan cheese||1 Tablespoon|
|Black pepper||To Taste|
|Cherry tomatoes||12 , halved|
Cook the pasta in a large pot of boiling water for 5 minutes, or until just tender; drain well.
While the pasta is cooking, bring the stock to a boil in a large saucepan over medium-high heat.
Add the broccoli and cook for 5 minutes, or until tender.
In a food processor fitted with the steel blade, chop the garlic, scraping down the sides.
Add the basil and pine nuts and finely chop.
Add 2 tablespoons of the stock and puree.
Remove the broccoli from the remaining stock and save the stock for another use.
Add the broccoli and Parmesan to the food processor.
Puree, scraping down the sides of the bowl frequently.
Add salt and pepper to taste.
Toss the pesto and tomatoes with the hot pasta