Recipe: Broccoli Pesto Fettuccine (blender or food processor)

BROCCOLI PESTO FETTUCCINE

"Broccoli adds a new look and taste to pesto sauce."

8 ounces uncooked fettuccine
1 1/2 cups chopped fresh broccoli
1 cup half and half
1/2 cup pine nuts, toasted
1/4 cup packed fresh parsley leaves
2 tablespoons Durkee Basil Leaf
1/2 teaspoon salt
1/4 teaspoon Durkee Garlic Powder
1/4 teaspoon Durkee Ground Black Pepper
Freshly grated Parmesan cheese (for serving)
Toasted pine nuts (optional, for garnish)

Cook pasta as package directs; drain and keep warm.

Meanwhile cook broccoli until tender; drain.

In blender or food processor, combine broccoli, half and half, 1/2 cup pine nuts, parsley, basil, salt, garlic powder and black pepper. Process until blended.

Combine pasta and broccoli pesto in large serving bowl; toss to coat pasta evenly. Sprinkle with Parmesan cheese and pine nuts, as desired.

Makes 4 servings
Source: Durkee, ACH Food Companie, Inc.