Monday, April 2, 2012
Grilled Broccoli Fettucini with Pecan-Sage Pesto
Quick, homemade pesto with toasted pecans, fresh sage, basil and extra virgin olive oil, tossed over fettucini with grilled broccoli and chopped pecans.
1 cup (not packed) fresh basil leaves
3/4 cup toasted pecans
1/2 cup (not packed) fresh sage leaves
1 garlic clove
2 tbl nutritional yeast
1/4 tsp salt
1/8 tsp pepper
1/4 cup extra virgin olive oil
Combine all of the ingredients except the oil in a food processor. Grind for 2 minutes into a fine consistency. While blending, stream in the oil. The pesto will be thick. Smooth out with pasta water until you reach your desired consistency. ( I personally like it pretty thick so I don't add much water.) Taste and season with salt and pepper if necessary.
Grilled Broccoli Fettucini
1 head broccoli, cut into florets
2 garlic cloves, smashed
2 tbl extra virgin olive oil
1 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes
5 oz fettucini
3 tbl toasted pecans, roughly chopped
Preheat a grill top to medium.
Toss the broccoli and garlic with olive oil, salt, pepper and red pepper flakes. Grill for 12-15 minutes until tender with nice charred edges.
Boil and drain the fettucini. Reserve some of the pasta water to thin out the pesto. Toss the pesto in the pasta and broccoli. Top with chopped pecans.