I <3* pesto with the passion of a thousand blazing suns. OK, that might be a slight bit of hyperbole, but I really like pesto. And by pesto I mean the classic basil pesto. So when I saw this recipe for Broccoli Pesto & Fusilli from Heidi at 101 Cookbooks, I knew it would be mine.
Come dinnertime, I had some pesto in the freezer from a recent shearing of my basil plants. I had pasta. I had frozen broccoli florets. I was ready to rock.
But somehow I managed to mis-read the recipe as 'Broccoli, Pesto & Fusilli', not 'Broccoli Pesto & Fusilli.' Damned non-existant commas! So I ended up with whole grain penne pasta with basil pesto, broccoli, and spinach. And some toasted walnuts for fun.
But in any case, it was delicious and fast. The long pole in the tent was cleaning the fresh spinach. The baby spinach in the bags was ridiculously expensive and I was kind of afraid to use frozen spinach the first time out so I bought a clump of fresh, complete with sand and roots. Yessir, that was some fresh-ass spinach! And a total pain to clean.
Next time I will make the broccoli pesto. I will probably use fresh broccoli since the frozen stuff seemed too waterlogged to make into pesto. I'll try frozen spinach, or maybe chard, which I've not yet cooked with. I'm guessing that even with making the broccoli pesto I could get it on the table in time as long as I didn't have to clean fresh spinach.
High acceptability factor, pesto, and pasta. Can it get any better than that? I think not.
*That's supposed to be a sideways heart, not 'less than three'.