TheLongNap

This recipe is via Trina Papini, mom of one August Miller. She found it on Kitchn, the Apartment Therapy cooking site. The Kitchn is as good for cooking as AT is for home inspiration. This was like a broccoli pesto, Nico loved it so. It was super fast to make and required little ingredients. I saved some of the sauce for the following day and spread it on toast for Nico to eat at breakfast with his eggs. Yummy!

Velvety Broccoli and Feta Pasta serves 2-4

1 pound broccoli
2 tablespoons water
Salt and pepper
Olive oil
1/2 small onion or two shallots, chopped
2 cloves garlic, minced
1/3 cup chopped flat parsley
1 lemon, juiced
1/2 cup feta cheese (low-fat if you want to be good) - divided
1/4 cup water

Cut the broccoli into small florets and steam on the stove with the 2 tablespoons of water. Season lightly with salt and pepper.

Heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it's well wilted. Pour in the lemon juice and simmer for about two minutes.

Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Puree until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Puree until as smooth or chunky as you prefer.

Taste and add any necessary additional salt and pepper. Serve with a good ridged pasta like rotini.