Fusilli with Broccoli and Pesto Sauce
Time: 30 minutes
Servings: 4 Servings
Ingredients
- 8 oz Fusilli Shaped Pasta
- 12 oz Broccoli Florets
- 2 T Mushrooms and Sage Olive Oil
- 4 Garlic Cloves, minced
- ½ C Reduced-Sodium Chicken or Vegetable Broth
- ½ C Fresh Basil, chopped
- ½ C Fresh Italian Parsley, chopped
- 2 T Extra-Virgin Olive Oil
- ¼ C Parmesan Cheese, freshly grated
- 3 T Pine Nuts, toasted
- Salt and Pepper

Instructions
- Cook fusilli until al dente (just firm).
- Chop broccoli florets into bite sized pieces.
- Add the broccoli to the pasta about 2 minutes before the pasta is ready, reserve ¼ cup of the pasta water before draining.
- Heat olive oil and chopped garlic for approximately 1 minute in a large skillet on medium.
- Add stock and reduce by half, approximately 5 minutes.
- Reduce the heat to low.
- Add the pasta and broccoli, stirring until fully coated.
- Add the basil and parsley and stir to combine.
- Transfer to a serving bowl and drizzle with the extra-virgin olive oil (if too dry, add a tablespoon or so of reserved cooking liquid).
- Top with the cheese and pine nuts add salt and pepper to taste.
Go Rogue by adding Red Pepper Flakes or Sautéed Shrimp.
If you’d like Chef Jeff to make this dish or any other meal for you, contact him at www.TheRogueChef.com.