I love orecchiette pasta (the name means little ear in Italian) because it is so tiny, but really allows the pesto to shine. This is fresh and delicious, and the leftovers are great the next day as a pasta salad.
Broccoli Pistachio Pesto Orecchiette
1 cup roasted pistachios
1 cup packed basil leaves
2 – 3 Tablespoons walnut (or other) oil
1/2 teaspoon salt
1 Tablespoon minced garlic
3 cups frozen broccoli
1 teaspoons garlic powder
1/4 teaspoon each salt and pepper
1 Tablespoon olive oil
1/2 cup sun dried tomatoes, rehydrated
1 pound orecchiette pasta, cooked according to package directions (reserve 1/2 cup pasta water)
1.Turn the broiler in your oven on high and prepare a baking sheet by lining it with foil.
2. In a food processor, mix pistachios, basil leaves, walnut oil, salt and garlic until a thick pesto forms. Set aside.
3. Place broccoli on the baking sheet and drizzle with olive oil. Sprinkle garlic powder, salt and pepper over broccoli and toss to coat. Broil in the oven for 12 to 15 minutes, or until roasted. Allow to cool slightly and spoon 1 cup of the broccoli into the pesto and process on high until incorporated. Add reserved pasta water if needed, to get the pesto to desired consistency.
4. Toss pasta with pesto, broccoli, and sun dried tomatoes, working until blended.