Meatless Monday: Spaghetti and Semi-Homemade Broccoli Pesto and Broccoli

Sometimes pasta is just the way to go, right? It is easy and quick, and has literally infinite variations. Here’s one. With a little twist, a jar of store bought pesto is lightened up and brightened up and a simple, lovely meal is ready to serve. Here you go.

WHAT YOU NEED
* whole wheat spaghetti
* 1 small jar prepared basil pesto
* 3 heads of broccoli
* olive oil
* 1/4C freshly grated Parmesan cheese
* 1t honey

WHAT TO DO
Take one head of broccoli and cut it down into florets, then cut it into tiny pieces. Cut the other two heads of broccoli down into florets and set aside.

Add the pesto and chopped up broccoli pieces to a blender. Pulse to break the broccoli down further. Add the Parmesan and honey and blend on a low speed. With the blender on, drizzle in the olive oil until everything is well blended and a texture you like. Taste and add more Parmesan or oil or honey if necessary.

Boil water to cook the pasta. Add the pasta and cook to al dente according to package instructions. With 3 or 4 minutes to go, add the broccoli florets to the pasta so that it can cook to just tender. Drain the pasta and broccoli and return to the pot.

Add the pesto and mix to combine. Serve with some warm bread or a fresh salad and enjoy.

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