Easy Recipesのインスタグラム(cookinwithmima) - 2月10日 22時00分

Cheesy Whole-Wheat Baked Penne With Broccoli Pesto by @cookingforkeeps

Check out her blog for more recipes. Link in her bio @cookingwithkeeps
INGREDIENTS

3 1/2 cups broccoli florets
2 tablespoons plus 2 teaspoons olive oil, divided
1 teaspoon salt, divided
1 1/2 cups packed baby spinach leaves
1 garlic clove
1/4 cup hazelnuts, chopped
3/4 cup shredded parmesan or pecorino romano cheese, divided
1/4 cup chicken stock
6 ounces fresh mozzarella cheese, cut into bite-size pieces
16 ounces whole-wheat pasta

DIRECTIONS

Preheat oven to 375°F.
On a baking sheet, toss broccoli, 2 teaspoons of olive oil, and 1/2 teaspoon of salt together. Roast broccoli for 10-15 minutes or until cooked.
In the meantime, cook pasta in a large pot of boiling salted water until just shy of al dente. Reserve cooking liquid.
Once the broccoli is done roasting, let cool for a few minutes.
Add broccoli, spinach, remaining salt, garlic, hazelnuts, and 1/2 cup of cheese to a food processor and pulse until it becomes a paste. With the food processor on, slowly add in chicken stock, followed by olive oil. Season to taste with salt and pepper.
Add the pesto to the hot noodles. Toss until combined. Add enough pasta water to loosen the sauce up. Add in mozzarella cheese and 1/4 cup parmesan. Season pasta with salt and pepper as necessary.
Transfer to an oven-safe dish or pan and sprinkle with remaining cheese. Bake until hot and bubbly, about 30 minutes.

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