Broccoli Pasta with Almond-Lemon Pesto

fullSkip salad tonight and get your green fix with this nutrient-dense winter pasta from CUESA's market chef, Sarah Henkin. We've got arugula and our new 2010 release extra virgin olive oil in our Ferry Building shop to get you started. And if you're feeling really adventurous, add a few florets of our spikey, lime green romanesco. (Just like broccoli....only way better.) Enjoy!


Serves 4

INGREDIENTS 1 cup almonds, toasted 2-3 cloves garlic Zest from 2-3 lemons 1/4 cup parsley leaves 1 cup (less than a quarter pound) arugula ¾ -1 cup extra virgin olive oil Salt and freshly cracked pepper, to taste 1/2 pound broccoli rabe ½ pound broccoli de ciccio 1 pound pasta
PREPARATION Lemon-Pesto Sauce 1. Pulse ¾ cup of the almonds, garlic, lemon zest, parsley and arugula in a food processor until well combined. 2. Slowly drizzle in olive oilwhile pulsing until sauce is desired consistency. Add salt and pepper to taste. Set aside. 3. Chop the remaining almonds and reserve for garnish. Pasta 1. Bring a large pot of well salted water to boil. 2. Blanch broccoli raab until leaves turn bright green (about one minute) and drain. 3. Blanch broccoli de ciccio until tender and remove from water. 4. Chop broccoli into bite size pieces and set aside. 5. Bring water back to a boil and add pasta. Cook until done. Reserve about ¼ cup of pasta water before draining pasta. 6. In a large serving bowl mix together broccoli, pasta, and pesto. Add the pasta water if pesto is too thick and mix well. 7. Taste and adjust seasoning for salt and pepper. Top with reserved almonds and serve.