Pesto of the Week! Broccoli and Feta Pesto with Pasta

I've made this pesto a few times over the past year ... it's kind of a summery dish, but I was hankering for it anyway.  It's got a nice tang to it.  My only note is don't get overzealous and add a bunch more feta into the pesto.  It seems like a good idea at first but then it's a bit too much cheese. Imagine! Use the 1/4 cup and then just crumble some extra feta on top.  I added diced tomatoes for some added zing.


Broccoli and Feta Pesto with Pasta
From: The Kitchn

Ingredients

1 pound pasta (squiggly pastas work nicely - rotini, gemelli, shells, etc)
1 pound broccoli
Olive oil
1/2 small onion or two shallots, chopped
2 cloves garlic, minced
1/3 cup parsley, chopped
1 lemon, juiced
1/4 cup feta
1/4 cup water
Salt and pepper

1. Bring water to a boil and cook pasta according to directions.

2. Cut the broccoli into small florets and steam over water until you can easily stick a fork through it.

3. In a large saute pan, heat olive oil over medium heat, then add the onion and garlic and cook until they begin to soften. Add the broccoli and cook for a few more minutes, then add the parsley and continue cooking until its wilted. Add the lemon juice and simmer for about two minutes.

4. Transfer the broccoli mixture to a food processor and add a 1/4 cup of feta cheese and 1/4 cup of water. Puree until smooth, add more olive oil to make it thinner if you like. Add salt and pepper to taste and toss with pasta. Top with crumbled feta cheese. Some chopped tomatoes are a nice touch too.



Broccoli/shallots: 

Pesto!

Windowsill lighting: