Broccoli Pesto - Kettmeir USA

Name: Broccoli Pesto - Kettmeir USA
Ingredients: 1 pound uncooked penne rigate pasta; 1½ pounds fresh broccoli, cut into 2-inch florets, stems trimmed and cut into 1-inch chunks; 1 teaspoon crushed red pepper flakes; ½ cup plus 2 tablespoons olive oil, divided; 1¼ teaspoons kosher salt; ¾ teaspoon black pepper; 2 cups packed fresh spinach; 2 cups coarsely chopped fresh flat-leaf parsley; 1¼ ounces Parmigiano Reggiano cheese, grated (about ½ cup), plus more for garnish; 2 small garlic cloves, coarsely chopped; 1 teaspoon of lemon zest plus 2 tablespoons of fresh juice; 1 can (15-oz.) cannellini beans, drained and rinsed

kettmeirwinesusa.com

To make roasted broccoli, toss broccoli florets, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon black pepper on a large rimmed baking sheet lined with foil.

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Ingredients

1 pound uncooked penne rigate pasta
1½ pounds fresh broccoli, cut into 2-inch florets, stems trimmed and cut into 1-inch chunks
1 teaspoon crushed red pepper flakes
½ cup plus 2 tablespoons olive oil, divided
1¼ teaspoons kosher salt
¾ teaspoon black pepper
2 cups packed fresh spinach
2 cups coarsely chopped fresh flat-leaf parsley
1¼ ounces Parmigiano Reggiano cheese, grated (about ½ cup), plus more for garnish
2 small garlic cloves, coarsely chopped
1 teaspoon of lemon zest plus 2 tablespoons of fresh juice
1 can (15-oz.) cannellini beans, drained and rinsed