Pasta and White Beans with Broccoli Pesto

Pasta and White Beans with Broccoli Pesto
Everyday Food (January/February 2012)

INGREDIENTS
Coarse salt and ground pepper
1 bunch broccoli, cut into 1-inch pieces (about 4 cups)
10 ounces short pasta, such as fusilli
5 teaspoons extra-virgin olive oil
1/2 ounce Parmesan, finely grated (1/4 cup), plus more for serving (optional)
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/2 cup packed fresh parsley leaves
1/2 small garlic clove
1 can (15.5 ounces) cannellini beans, rinsed and drained

DIRECTIONS
In a large pot of boiling salted water, cook broccoli until tender and bright green, about 4 minutes. With a slotted spoon, transfer broccoli to a food processor. Return water to a boil and cook pasta according to package instructions. Reserve 2 cups pasta water; drain pasta and return to pot.
To food processor, add oil, Parmesan, lemon zest and juice, parsley, and garlic. Puree until smooth, about 2 minutes, scraping down side as needed. Transfer pesto to pot with pasta. Stir to coat, adding enough reserved pasta water to make a creamy sauce. Stir in beans and heat over medium until warmed through.
Season with salt and pepper. To serve, sprinkle with Parmesan, if desired.

PARMESAN-ROASTED BROCCOLI

PARMESAN-ROASTED BROCCOLI
(luckymommyto2boys ~ Amy ~ via What a Dish!)

1-2 pounds broccoli (2 small heads)
3 garlic cloves, peeled and thinly sliced
Good olive oil
1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoons freshly grated lemon zest, optional
1-2 tablespoons freshly squeezed lemon juice
2 tablespoons pine nuts, toasted
2 tablespoons freshly grated Parmesan cheese
1 tablespoon julienned fresh basil leaves, optional

1. Preheat the oven to 425 degrees F.
2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.
3. Place the broccoli florets on a baking pan (I used 9x13) large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with a bit of olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
4. Remove the broccoli from the oven and immediately toss with 1 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Roasted Garlic-Parmigiano Broccoli

Roasted Garlic-Parmigiano Broccoli
Michelle (MMmom) from Food & Wine

Roasting broccoli makes it sweet; topping it with Parmigiano-Reggiano cheese and broiling it makes it additively crispy and almost nutty tasting. 

1 stick unsalted butter, softened
2 large garlic cloves, very thinly sliced
3/4 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
4 pounds broccoli, cut into long spears and stems peeled
1/4 cup plus 2 tablespoons extra-virgin olive oil

Preheat the oven to 425°. Position a rack in the upper and lower thirds of the oven. In a food processor, pulse the butter with the garlic and cheese until smooth. Scrape the butter into a small bowl and season lightly with salt and pepper. 

In a large bowl, toss the broccoli spears with the olive oil and season them with salt and pepper. Spread the broccoli spears on 2 large rimmed baking sheets and roast for 10 to 15 minutes, stirring once and shifting the pans halfway through, until the broccoli is crisp-tender and browned on the bottom. 

Preheat the broiler. Return the broccoli spears to the bowl and toss with the garlic-cheese butter. Transfer the broccoli to the baking sheets, scraping all of the butter in the bowl onto the spears. Broil one pan at a time 6 inches from the heat for 2 to 3 minutes, until the butter is golden in spots. Transfer the roasted broccoli to a platter and serve.

Roasted Garlic-Parmigiano Broccoli

Roasted Garlic-Parmigiano Broccoli 

Ingredients:

1 stick unsalted butter, softened
2 large garlic cloves, very thinly sliced
3/4 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
4 pounds broccoli, cut into long spears and stems peeled
1/4 cup plus 2 tablespoons extra-virgin olive oil

Preheat the oven to 425°. Position a rack in the upper and lower thirds of the oven. In a food processor, pulse the butter with the garlic and cheese until smooth. Scrape the butter into a small bowl and season lightly with salt and pepper.

In a large bowl, toss the broccoli spears with the olive oil and season them with salt and pepper. Spread the broccoli spears on 2 large rimmed baking sheets and roast for 10 to 15 minutes, stirring once and shifting the pans halfway through, until the broccoli is crisp-tender and browned on the bottom.

Preheat the broiler. Return the broccoli spears to the bowl and toss with the garlic-cheese butter. Transfer the broccoli to the baking sheets, scraping all of the butter in the bowl onto the spears. Broil one pan at a time 6 inches from the heat for 2 to 3 minutes, until the butter is golden in spots. Transfer the roasted broccoli to a platter and serve.

From here.