Pâtes à la crème de brocoli

Ingrédients

• 14 ounces broccoli florets
• 2 tablespoons olive oil
• 1 clove garlic (minced)
• 1/4 teaspoon salt
• 1-2 dashes black pepper
• 3 1/2 cups cooked short pasta (penne, rigatoni)
• 1/4 cup freshly grated parmesan cheese grated (divided)

Préparation

1. 1

   In a large pot of salted water cook the broccoli floret until fork tender 6-10 minutes. Remove with a slotted spoon to a clean bowl, to the same pot add the pasta and cook until al dente.

2. 2

   In a large skillet add the olive oil, garlic and cook 30 seconds, add the broccoli sprinkle with salt and pepper and sautee 2-3 minutes on medium heat. Transfer to a blender or food processor add the 3 tablespoons of parmesan cheese and blend until creamy, if necessary add some pasta water, I added ½ cup.

3. 3

   In the same skillet add the blended broccoli cream mixture, drained cooked pasta and 2-3 tablespoons of pasta water, cook on high for 60 seconds tossing continuously. Serve sprinkled with freshly grated parmesan cheese. Enjoy!