Broccoli Pesto Pasta, Goat Cheese and Fresh Figs

Émilie Murmure
  • 4 Portions
  • Preparation
    25 Minutes
  • Cook
    20 Minutes
  • Total
    45 Minutes

Enjoy a quick and tasty pesto that is prepared with U.S. pecans for an equally green and delicious result.

Ingredients

  • Broccoli and Almond Pesto

    • 1
      U.S.grown broccoli, coarsely chopped
    • 1 cup
      of fresh basil
    • ¾ cup
      grated parmesan
    • a clove of garlic
    • ¼ cup
      U.S. almonds
    • ¼ cup
      U.S. pecans
    • ¾ cup
      olive oil
    • 3 tbsp
      lemon juice squeezed from U.S. lemon
    • sea salt and ground pepper

  • Garnish

    • 2 cups
      pasta of your choice
    • 2 tbsp
      of butter
    • ¼ cup
      of caper
    • 1
      French shallot, chopped
    • 4
      fresh U.S. figs, quartered
    • ½ cup
      fresh goat cheese

Instructions

    1. In the bowl of a food processor, blend the broccoli, basil, parmesan, garlic, almonds, pecans, olive oil, salt and pepper until semi-smooth. There should still be a few pieces. Set aside. Add a little more olive oil if needed if the texture seems too thick and adjust the seasoning.

    2. Bring a large pot of salted water to a boil and cook the pasta according to package directions.Reserve ½ cup cooking water and drain. Set aside.

    3. Meanwhile, heat the butter in a large frying pan, add the capers, the French shallot and the quartered figs, cook for 2-3 minutes. Add the pasta, pesto and cooking water, toss to coat well and cook for an additional 2 minutes over medium heat.

    4. Serve on each plate with crumbled goat cheese on top. Pepper generously.

Notes

Tip: Freeze the pesto in ice cubes trays or in an airtight jar for your meals to come this week!

 

Recipe courtesy of Émilie Murmure. http://emiliemurmure.com/