Creamy Broccoli Pasta

Ingredients
1 pound pasta (I prefer short shapes.)
10 fresh basil leaves
1 pound broccoli, cut into florets and cooked until just tender (I do this in the microwave.)
6 tablespoons butter
1 ¹⁄₂ cups half and half
Salt and pepper, to taste
2 cups Parmesan cheese, grated or shredded

Instructions
1. Bring a large pot of water to boil over high heat.  Cook pasta as directed on packaging.  Drain and return to pot.  

2. In food processor with steel blade, combine broccoli, basil, butter and cream. Pulse until puréed. Add Parmesan cheese and pulse to blend. Mix broccoli mixture with drained pasta; stir. Cook, stirring, over medium-low heat until heated through.  Add salt and pepper to taste before serving.

Comments
I’m pretty sure that this recipe must have been created to hide broccoli from people who don’t like it.  However, I love broccoli, and I think this dish is a tasty way to have it, if a bit bizarre.  The first time I made it, I was unsure of the amount of broccoli to use and used twice as much as the recipe now calls for… according to Lance this made it taste “green.”  I recommend sticking to the pound listed above!  

Shown here with Seared Salmon with Balsamic Glaze.

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