I just got back from such a fun girl’s weekend in Atlanta with my mom and my sister. Even though it was just a weekend, it was so nice to have some quality time with them. We don’t live near each other anymore, so any time we all get to get together we make sure to have some fun! I had never been to Atlanta before (besides the airport 😉 ) and I had no idea it was such a young, lively city! We stayed in an area known as Buckhead and it was great. Beautiful neighborhoods, awesome malls, delicious food…what more do you need?
This pasta is so tasty! It is some different that I thought would be a nice change from the traditional basil pesto. If you are looking for a really quick go-to dinner that has great flavor, this dish is perfect.
2 cups steamed broccoli florets
2 cloves of garlic
3 teaspoons salt (divided)
1 small bunch of basil
1/4 cup extra virgin olive oil
1/2 cup pecorino cheese
1/2 lb whole wheat spaghetti
In a large stock pot, boil water for pasta. add 2 teaspoons of salt to the water when its boiling.
In the meantime, add all ingredients (you should have 1 teaspoon of salt left which should be added here) except for pasta and cheese to a food processor and blend until all combined. (If your pesto seems a little dry, add some more olive oil) Once all of the ingredients are blended, remove and add to a bowl. Stir in cheese and set aside.
Cook pasta according to the directions on the pasta box. Drain and pour into the bowl with the pesto. Toss to combine. Add more cheese over the top if desired.