Richard Blais' Whole Wheat Spaghetti with Broccoli Top Pesto

by Richard Blais 3:00 AM, March 26, 2018

Aired March 26, 2018

Serves 2

1/2 pound whole wheat spaghetti
3 tablespoons extra-virgin olive oil
1/2 onion, minced
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon anchovy purée
1/2 cup broccoli florets
1 cup broccoli puree (from about ½ pound broccoli stems)
3 tablespoons minced fresh basil
Juice of 1/2 lemon
1 tablespoon black pepper
3 tablespoons parmigiano-reggiano cheese shavings
1 tablespoon minced seaweed


Bring a pot of water to boil for the pasta. Once boiling, add salt and cook pasta to al dente according to package directions.

While the pasta cooks, in a skillet, heat olive oil over medium heat and gently warm onion, garlic, red pepper, anchovy and broccoli florets.

Drain the pasta, and add to the pan with the anchovy mixture. Stir in the broccoli puree and basil, and toss to coat. Add lemon juice and pepper, and toss again. Serve topped with cheese and seaweed.


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