Pesto Broccolini

I was preparing a stuffed trout dish Monday night and I happened to have several bunches of Broccolini, which I typically pair with pasta or Gnocchi.  But Monday night I decided to serve it a la carte tossed with some basil pesto I had made the day before.  This is something I also do with blanched broccoli or cauliflower, sautéed or grilled zucchini and on occasion, roasted baby red potatoes and carrots.  It allows me to serve a fresh seasonal side with minimal fuss – because minimal fuss is important when the day is long and dinner is late.

And who doesn’t love a crisp tender veggie lightly bathed in a spicy and herb laced pesto?  Even my picky eater loves this side dish.  If you don’t have the time to knock out a homemade pesto,  just buy one.  There are many excellent, high quality pesto’s in the market these days – many without any preservatives and made exclusively with extra virgin olive oil and fresh herbs.

Here’s to making dinner fresh, simple and delicious! Cheers!

Serving Size: 4-6

Ingredients

• 1 1/2 – 2 lbs Broccolini, trimmed and larger stalks halved
• 1/2 – 1 cup Basil Pesto (prepared or homemade)
• Salt and freshly cracked black pepper to taste
• 1/4 cup fresh grated parmesan
• Squeeze of lemon juice

Instructions

Fill a large pot with water and heat over high heat. Once the water has reached a boil, add about one tablespoon of salt. Then add the broccolini.

Let the broccolini cook for 2 1/2 – 3 minutes for crisp tender or 4 -5 minutes for tender. Drain in a colander and then place in a bowl and toss gently with 1/2 cup of pesto or more if needed. Drizzle with a squeeze of lemon and season to taste with salt and pepper.

Place on a platter and sprinkle with freshly grated parmesan. Serve immediately.

Notes