Photo: Victor ProtasioOnThe Chew, America fell in love with Hall’s infectious energy and yummy comfort food—like this weekday pasta that’s “a great way to get kids to eat their veggies,” says the author ofCarla Hall’s Soul Food. The show ended in June, but fans can follow her as she joinsGMA Dayas its food contributor.Broccoli Pesto Pasta1 lb. uncooked penne rigate pasta1½ lbs. fresh broccoli, cut into 2-in. florets, stems trimmed and cut into 1-in. chunks, divided1 tsp. crushed red pepper½ cup plus 2 Tbsp. olive oil, divided1¼ tsp. kosher salt, divided¾ tsp. black pepper, divided2 cups packed fresh spinach2 cups coarsely chopped fresh flat-leaf parsley1¼ oz. Parmigiano Reggiano cheese, grated (about ½ cup), plus more for garnish2 small garlic cloves, coarsely chopped1 tsp. lemon zest plus 2 Tbsp. fresh juice1 (15-oz.) can cannellini beans, drained and rinsed1.Preheat oven to 400º. Bring a large pot of salted water to a boil over high heat. Add pasta, and cook according to package directions until al dente. Drain pasta, reserving 1/3 cup cooking water.2.Line a large rimmed baking sheet with foil. Toss broccoli florets, red pepper, 2 tablespoons oil, ½ teaspoon salt and ¼ black pepper. Roast in oven until lightly browned and tender, 15 to 17 minutes. Remove from oven, and set aside.3.While florets roast, pulse broccoli stems, spinach, parsley, cheese, garlic, lemon zest and lemon juice in a food processor until combined, about 6 times. With processor running, slowly drizzle in remaining ½ cup oil; process until smooth. Add remaining ¾ teaspoon salt and ½ teaspoon black pepper, and pulse until combined. Transfer to a large bowl.4.Add pasta to pesto; toss to coat. Add beans and roasted broccoli florets; toss to combine. Add ¼ cup to 1/3 cup of reserved cooking water to reach desired consistency, and toss to combine. Garnish with more cheese.Serves:6Active time:30 minutesTotal time:30 minutes
Photo: Victor Protasio
OnThe Chew, America fell in love with Hall’s infectious energy and yummy comfort food—like this weekday pasta that’s “a great way to get kids to eat their veggies,” says the author ofCarla Hall’s Soul Food. The show ended in June, but fans can follow her as she joinsGMA Dayas its food contributor.Broccoli Pesto Pasta1 lb. uncooked penne rigate pasta1½ lbs. fresh broccoli, cut into 2-in. florets, stems trimmed and cut into 1-in. chunks, divided1 tsp. crushed red pepper½ cup plus 2 Tbsp. olive oil, divided1¼ tsp. kosher salt, divided¾ tsp. black pepper, divided2 cups packed fresh spinach2 cups coarsely chopped fresh flat-leaf parsley1¼ oz. Parmigiano Reggiano cheese, grated (about ½ cup), plus more for garnish2 small garlic cloves, coarsely chopped1 tsp. lemon zest plus 2 Tbsp. fresh juice1 (15-oz.) can cannellini beans, drained and rinsed1.Preheat oven to 400º. Bring a large pot of salted water to a boil over high heat. Add pasta, and cook according to package directions until al dente. Drain pasta, reserving 1/3 cup cooking water.2.Line a large rimmed baking sheet with foil. Toss broccoli florets, red pepper, 2 tablespoons oil, ½ teaspoon salt and ¼ black pepper. Roast in oven until lightly browned and tender, 15 to 17 minutes. Remove from oven, and set aside.3.While florets roast, pulse broccoli stems, spinach, parsley, cheese, garlic, lemon zest and lemon juice in a food processor until combined, about 6 times. With processor running, slowly drizzle in remaining ½ cup oil; process until smooth. Add remaining ¾ teaspoon salt and ½ teaspoon black pepper, and pulse until combined. Transfer to a large bowl.4.Add pasta to pesto; toss to coat. Add beans and roasted broccoli florets; toss to combine. Add ¼ cup to 1/3 cup of reserved cooking water to reach desired consistency, and toss to combine. Garnish with more cheese.Serves:6Active time:30 minutesTotal time:30 minutes
OnThe Chew, America fell in love with Hall’s infectious energy and yummy comfort food—like this weekday pasta that’s “a great way to get kids to eat their veggies,” says the author ofCarla Hall’s Soul Food. The show ended in June, but fans can follow her as she joinsGMA Dayas its food contributor.
Broccoli Pesto Pasta
1 lb. uncooked penne rigate pasta1½ lbs. fresh broccoli, cut into 2-in. florets, stems trimmed and cut into 1-in. chunks, divided1 tsp. crushed red pepper½ cup plus 2 Tbsp. olive oil, divided1¼ tsp. kosher salt, divided¾ tsp. black pepper, divided2 cups packed fresh spinach2 cups coarsely chopped fresh flat-leaf parsley1¼ oz. Parmigiano Reggiano cheese, grated (about ½ cup), plus more for garnish2 small garlic cloves, coarsely chopped1 tsp. lemon zest plus 2 Tbsp. fresh juice1 (15-oz.) can cannellini beans, drained and rinsed
1.Preheat oven to 400º. Bring a large pot of salted water to a boil over high heat. Add pasta, and cook according to package directions until al dente. Drain pasta, reserving 1/3 cup cooking water.
2.Line a large rimmed baking sheet with foil. Toss broccoli florets, red pepper, 2 tablespoons oil, ½ teaspoon salt and ¼ black pepper. Roast in oven until lightly browned and tender, 15 to 17 minutes. Remove from oven, and set aside.
3.While florets roast, pulse broccoli stems, spinach, parsley, cheese, garlic, lemon zest and lemon juice in a food processor until combined, about 6 times. With processor running, slowly drizzle in remaining ½ cup oil; process until smooth. Add remaining ¾ teaspoon salt and ½ teaspoon black pepper, and pulse until combined. Transfer to a large bowl.
4.Add pasta to pesto; toss to coat. Add beans and roasted broccoli florets; toss to combine. Add ¼ cup to 1/3 cup of reserved cooking water to reach desired consistency, and toss to combine. Garnish with more cheese.
Serves:6
Active time:30 minutes
Total time:30 minutes
source: people.com
