You can’t imagine how delicious this pesto sauce is! I had a tray of broccoli (150g) and a tray of chopped garlic (there must have been about 2 stalks in slices, I threw it away without looking at the quantity in grams) and both were getting old in the fridge, that’s when I started thinking about a recipe using both ingredients. Thus was born a recipe that will be remade many times here.
While the pasta is cooking (it can be any pasta shape you want) sauté the broccoli with 3 tablespoons of olive oil, 3 cloves of garlic and 1/2 chopped onion. Add boiling water little by little until it softens. I use the water from the pasta that is cooking in the pan next to it. Next, add the leek (if you are not familiar with this vegetable, see here how to use it).
Sprinkle 1 packet of vegetable broth powder, or crumble 1 tablet and continue dripping boiling water to soften the vegetables. Cover to smother and cook faster.
When they are soft, add 1/2 cup of boiling water and blend in a blender (I used the mixer). Add salt and sprinkle pepper. Add 1 very generous spoon of ricotta cream (it can be cottage cheese or cream and all can be used in the light version). Mix the sauce into the cooked pasta. Serve with a good parmesan!
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