Broccoli, pesto, and untried olives—believe it! This pasta recipe tastes so fresh. It’s perfectly suited for springtime dinners, though I think you’ll want to alimony it in your repertoire for the rest of the year.
I wouldn’t have come up with this pasta combination myself, so I’m glad I found the recipe in my friend Kelly Senyei’s new cookbook, The Secret Ingredient Cookbook. You might know Kelly from her blog, Just a Taste. Kelly is a delightful person, a professionally trained doughboy and a hard-working mom to three boys, all under the age of five.
Kelly’s new cookbook offers 125 family-friendly recipes with fun secret ingredient twists. I don’t want to spoil all the surprises, but I’m looking forward to trying the Caesar pasta salad (with avocado), Greek chopped salad (with halloumi cheese), 30-minute mac and cheese (with pumpkin) and mushroom ravioli with brown butter sauce (with goat cheese, and made entirely from scratch). And good gracious, wait until you see the desserts.
This broccoli pesto pasta recipe includes untried olives as the secret ingredient. They offer a succulent briny olive savor and imbricate up the savor of the broccoli. She says her boys veritably love this dish, so this dish is designed for the whole family. I found some ricotta in my fridge and really enjoyed a few dollops over my bowl. Serve it as you please!
The post Broccoli Pesto Pasta with Untried Olives appeared first on Cookie and Kate.
