Broccoli Pesto Orecchiette

A highlight of my year so far has been this trip home for my mom’s birthday. A road trip for our family of 4 to good ol’ San Pedro, and everything about just feels special. Like I want to go through and write all the specific details just to make sure they’re catalogued and I don’t forget anything. To sum it up, it just feels like this special weekend we got to have together - my parents, Jordan, and me- and to see my mom be so happy was everything. How strong the memory is right now + the still frames I have in my mind - I want them to stay with me forever. It was a trip home that just had everything. From adventuring with the boys (who were so sweet + so much fun on the trip), the celebration with just us 4 and a big party, the visits with friends (planned + unplanned), just kicking it and chatting, and the little bit of alone time Jordan and I got to squeeze in. It had all the good vibes & it just felt so nice.

The highlight was my mom. Just my glowing, birthday girl mom. She coined herself the nickname “my 70 year old queen” but she was just so cute. So sweet + so happy. I feel like I was able to see and take in so many of the good qualities about my mom that are honestly just admirable. I sobbed like a baby when I tried to say something nice about her in front of her group of friends (typical + honestly kind of funny), and it’s just a hard thing to put words to, but I just love her. She’s a doll and has this appreciation for life and this strong passion to enjoy herself. It’s honestly admirable. As we planned her party, she said her life motto is “enjoy each day” and she honestly does. In the past I’ve described her as having grace in tough moments and this strength + resiliency I find so admirable. Now I can see it as her commitment to have a good day in tough moments, and I’m in awe. And the trait from my mom I want to live on is me.

Extra bonus - time with friends and adventuring to the LA disco, and that was a real good time. Quality time with Jordan, just movin’ + groovin’ + going on a cute LA date, and I loved every second.

One thing I’ve been wanting to do so badly this year is just build more memories with my parents in this phase of our life. Me as an adult with a partner that my parents also adore so so much (they both announced to the world how much they adore Jordan at this birthday soiree), and it’s just special having these special memories together where we’re really enjoying each other & having new family memories. And I’m grateful we’re in this place where we can an want to do that.

 
 

So we’re back home + entering back into real life with a fine Monday meal - Broccoli Pesto Orecchiette. A light and veggie heavy pesto serve alongside the most delicious cauliflower + mushroom side. It was the perfect kick-start to the work week. The sauce is thick + cheesy + coats the noodles so perfectly, and the hefty dose of basil + garlic balances out the broccoli and adds in a classic pesto twist. It’s bright and felt like a fun new take on pesto, and we’ve loved every bit of this pasta (including the left-overs). Hot-tip: serve left-overs with a chunk of burrata in place of some extra cheese for a creamy, cheese-y twist we did that with the last bit of our leftovers and LOVED it!

 
 

For the broccoli pesto

  • 1 head of broccoli, cut into florets

  • 6 cloves of garlic, minced

  • 1/2 c. fresh basil

  • juice of 1 lemon

  • 2-4 tbsp broth

  • 1/2 c. parmesan

  • salt + pepper

  • red pepper flakes

  • 1/4 c. - 1/2 c. pasta water (be sure to reserve)

  • 1 package orecchiette

For the veggies

  • 2 tbsp EVOO

  • 3 tbsp butter

  • 1 yellow onion, diced

  • 8-12 ounces mushrooms, washed + stems removed

  • 1 head of cauliflower

  • 2 tbsp broth

  • 2 heaping tbsp fresh parsley, minced

  • 1 tbsp thyme, minced

Start by steaming the broccoli in a double boiler. Steam until the broccoli is fork tender + soft. Add the cooked broccoli, garlic, basil, + lemon to a food processor + puree. Add in the broth + seasonings and continue to puree until smooth. Set aside.

Move to starting the veggies. Place a large skillet over medium heat and add in the EVOO, butter, and onions, cooking for 10 minutes and stirring regularly. Add in the mushrooms + continue to cook another 10 minutes. Add in the cauliflower, turn the heat to medium low, cover, and continue to cook for 10 minutes. Give the pan a shake regularly to make sure nothing burns.

Meanwhile, place a large pot of salted water over high heat + bring to a boil. Cook the pasta the al dente, and reserve about a 1/2 cup of the pasta water. Add 1/4 cup of the pasta water to the pesto and blend, adding in more water a tablespoon at a time if you want a thinner consistency. When you have the desired consistency, add in the cheese and blend until smooth. Drain the pasta, returning the pasta to the pan and placing over low heat. Stir in the pesto to coat the noodles, letting cook over low heat for 5-7 minutes before serving.

Uncover the cauliflower + mushrooms, and stir in the herbs.

Serve the pasta alongside the cooked veggies - topping with the walnuts and a pinch of extra basil + parmesan. Serve hot + enjoy!

Lesley ZehnerComment