Pages

Saturday, September 17, 2011

Penne & Broccoli with Pesto Cream Sauce

NOT your normal thick Alfredo Sauce at all. My wife and mother in law actually prefer thinner sauces, while i am always a fan of the cheesy goo. Dad wouldn't be Dad without the family, so I love to cook to their preferences.


1 lb Penne or other medium tube pasta, love the Barilla enriched
1 qt Heavy Cream
1 cup Grated Parmesan or Romano -Break the Rules, use the cheap stuff
4 cups Broccoli Crowns, fresh, cut off stem into big bite pieces
2 cups Chicken Stock
1/2 cup pesto, homemade or store brand (classic basil & garlic)
2-3 tbsp Olive Oil
Salt and Pepper to taste

In a deep 12 inch skillet, saute the broccoli in olive oil over medium heat for a 2-3 minutes.Salt and pepper to taste here. Raise heat to medium high and add the chicken stock to steam the broccoli for just a couple minutes if you like it firm, as do i.

 Remove the broccoli to a bowl, leaving the stock in the pan, reducing heat to simmer, reducing stock by about half to concentrate the flavor. Whisk in the pesto and add the cream. My family loves a lot of sauce, mainly to soak up with bread. Use at least 2 1/2 cups of cream if you think the quart is too much. Let the cream heat up a bit before adding the grated cheese. If your budget allow the "good" cheese, by all means use it. Quite honestly, i would go broke if i only bought the $15-$20 per pound good stuff to keep up with our grated cheese consumption.

When I add the cheese, that is when i turn on the water for the pasta. About 20 minutes total time on my stove to boil the salted water and cook the pasta to a firm Al Dente. This allows the pesto cream sauce to thicken a bit, it's not soup after all. Drain the pasta and add to the sauce. Serve with fresh crusty bread or your favorite garlic bread.

1 comment:

  1. Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you d0. Great photos makes it seem like anyone can replicate the recipe!

    I am asking, would you please consider posting a few of your favorite recipes on erecipecards.com
    http://erecipecards.com/

    It is a tool for bloggers to see and to be seen. Your posts would fit in perfectly.

    in addition, all photos, recipe titles as well as your blog name would link directly back to your blog. Thus giving you new attention and potentially new readers.

    Or, if you just want to take a look at a lot of fellow food bloggers all in one place. A great learning experience to get ideas about how to establish your own blogging voice!


    Please take a look. If you have any ideas or questions, please do not hesitate to write

    Dave
    http://erecipecards.com/
    Contact@eRecipeCards.com

    ReplyDelete