2 Servings (with left overs)
I first made this Double Broccoli Quinoa recipe (http://www.101cookbooks.com/archives/double-broccoli-quinoa-recipe.html) the night before, so I had broccoli pesto left over and decided to use the left overs this way. The recipe below includes the whole amount for the Double Broccoli Quinoa recipe, but I only used half the pesto for the recipe below.
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream
Alfredo sauce packet
1 cup of milk
Freshly grated parmesan cheese
Fresh cracked pepper - to taste
Steam broccoli by putting broccoli in a shallow bowl with ½ inch of water, cover with Saran wrap and microwave on high for 3 minutes. Uncover and drain excess water.
To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
Make Alfredo sauce according to package (cup of milk and cheese powder). Add broccoli pesto puree to Alfredo sauce and mix together.
Cook pasta according to directions. I used Ditalini and/or Farfalle.
Heat butter and garlic in a hot frying pan. Sauté shrimp for 3 minutes. No longer, otherwise this will make them rubbery.
Drain pasta and mix with broccoli pesto and Alfredo combo sauce. Top with shrimp, parmesan and pepper.