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Richard Blais' Whole Wheat Spaghetti with Broccoli Top Pesto

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Ingredients

  • 1/2 pound wheat spaghetti, whole
  • 3 tablespoons olive oil, extra-virgin
  • 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 1/2 pound broccoli stems)
  • 3 tablespoons basil, minced fresh
  • 1/2 lemon, Juice of
  • 1 tablespoon black pepper
  • 3 tablespoons parmigiano-reggiano cheese shavings
  • 1 tablespoon seaweed, minced

Yield

Serves: 2

Preparation

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.