Ingredients:
1 head broccoli, cut into 1” pieces with stems removed
½ cup olive oil
¼ cup parmesan, grated
1 teaspoon lemon zest
1 tablespoon lemon juice
½ cup parsley leaves
2 garlic cloves, minced
Pinch red pepper flakes
1-15.5 oz can cannellini beans
2 ½ cups pasta of your choice, uncooked
2 cups chicken stock
1 cup cream
Cherry tomatoes, to garnish
Salt & Pepper to taste
Method:
In a food processor, make the broccoli pesto by adding the broccoli, parmesan, lemon zest, lemon juice, parsley, garlic, red pepper flakes and salt & pepper. Turn on high and drizzle in olive oil as it’s processing. Set aside.
In a pressure cooker, add pasta, white beans, stock and cream. Set on high pressure for 5-7 minutes, depending on pasta choice. Let pressure naturally release.
Once pressure has released, stir in broccoli pesto until bright green.
Serve topped with grated parmesan and cherry tomatoes. Enjoy!
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