Ingredients :
- 2 cups broccoli florets
- 3 cups bowtie pasta (dry)
- Kosher salt
- Black pepper
- 1 bunch fresh basil
- 2 clove garlic
- 1/4 cup olive oil
- 1 lemon's worth of zest
- Juice from zested lemon
- 3 ounces parmesan cheese
- Red pepper flakes
- 4 ounces cream cheese
- 2 cups shredded chicken
Method :
- Cook the broccoli in boiling salted water until tender, 5 minutes; remove to a bowl with a slotted spoon. Add pasta to water and cook according to package directions; drain.
- Process basil, garlic, oil, lemon zest, red pepper, and Parmesan in a food processer until finely chopped. Add broccoli and pulse until coarsely chopped, 4 to 6 times. Season with salt and black pepper.
- Stir broccoli pesto and mascarpone into pasta until well coated; fold in chicken.
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