1 cup | Unsalted roasted cashews |
3 cloves | Garlic |
1 | Lemon |
1 cup | Packed fresh basil |
1 cup | Water |
½ tsp | Salt |
8 oz | Pasta (your choice) |
3 cups | Broccoli florets |
2 Tbsp | Olive oil |
1 medium | Yellow onion, diced |
1 medium | Red bell pepper, diced |
3 oz | Sun-dried tomatoes, julienned |
4 oz | Arugula or spinach |
to taste | Kosher salt |
to taste | Ground black pepper |
1. Add all sauce ingredients to a blender or food processor. |
2. Blend or process until smooth and creamy. |
3. Set the sauce aside, (you can make it ahead and store in an airtight container in the refrigerator for up to 1 week.) |
1. Bring a large pot of water to a boil for the pasta (8 oz). |
2. Once boiling, generously salt the water. |
3. Add the pasta (8 oz) and cook to al dente, according to package directions. |
4. About 2 minutes before the pasta is al dente, add the broccoli florets (3 cups) to the pot to cook with the pasta as the pasta finishes cooking. |
5. Reserve 1 cup of the starchy pasta water. |
6. Drain the pasta and set aside. |
7. Add the olive oil (2 tbsp) to a large skillet over medium heat. |
8. Once hot, add in the diced onion and bell pepper (1 each). |
9. Season with 1 tsp kosher salt and ground black pepper to taste. |
10. Cook, stirring occasionally, until the veggies soften slightly, this could take 3-4 minutes. |
11. Once softened, add the sun-dried tomatoes (3 oz) and spinach (4 oz) to the skillet. © RecipeRoulette.net |
12. Cook, stirring occasionally, until the sun-dried tomatoes soften and the spinach wilts slightly, this could take about 1-2 minutes. |
13. Once the veggies are ready, add the drained pasta & broccoli to the skillet. |
14. Add the sauce prepared earlier. |
15. Toss to combine, adding small amounts of the reserved pasta water to reach a nice consistency. |
16. Taste and season additionally with salt or a squeeze of fresh lemon juice, as desired. |
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