Broccoli With Sun Dried Tomatoes And Pine Nuts Recipes

Steps:

• PASTA: Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely with plastic wrap and microwave until tender, about 4 minutes. Stir once half way through cooking time. Remove, drain and set aside.
• Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water, drain pasta and set aside. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may not use all the water). Serve immediately.
• PESTO: Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of peas. Add basil leaves and pulse briefly to combine. With food processor running, add oil gradually in a thin stream to make a smooth paste. Add salt to taste.

Steps:

• Separate the broccoli into florets.
• Peel and slice the stems thinly.
• Fill a large stockpot with water and bring to a boil.
• Add the broccoli and blanch for about 2 minutes.
• Drain the broccoli and rinse with cold water, set aside.
• Heat the oil in a skillet over medium high heat.
• Add the red onion and saute for 5 minutes.
• Dice the sun dried tomatoes and add to the onion.
• Add the broth and bring to a boil.
• Lower the heat, cover and steam for 2 minutes.
• Add the lemon juice to the tomato mixture.
• Add the broccoli and stir well.
• Place the broccoli in a serving bowl, top with toasted pine nuts.