Richard Blais' Whole Wheat Spaghetti with Broccoli Top Pesto
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
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.