Saintly broccoli: so good for you; so ubiquitous; so … boring. Not any more! Today I’m turning it on its head (get it … head?), and trying something completely new. A delicious, easy, and vegetarian pasta utilizing the old standby in a whole new way. Broccoli is cooked in the pasta water, then blended with Parmesan, lemon juice, and parsley for a zesty, wintry version of pesto. Add some creamy white beans, and voila! Broccoli is new again.
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