Cook, stirring, until pasta is coated with sauce. Remove from the heat and add half of the broccoli pesto (I added a bit more than half). That pasta water is starchy and is going to be perfect for helping cook the broccoli. https://damndelicious.net/2017/12/28/creamy-broccoli-mac-and-cheese Cover the pan and increase the heat to high. Cook pasta, stirring constantly, about 5 to 6 minutes. Add broccoli and butter and cook, stirring constantly for another 2 to 3 minutes. Bring the water ** back to a boil and add your favorite pasta and cook according to the package (reserve 1 cup of pasta cooking water before draining). When the broccoli is soft, add 5 cups of water to the pot. In a large blender or food processor, blend together broccoli, basil, garlic, pine nuts, olive oil, salt and Parmigiano-Reggiano until smooth. About 2 minutes before the pasta is done, add the broccoli to the pasta water and stir until combined. Add 1/2 cup Parmesan and toss to combine. To the pan of sauce, add the cooked pasta and broccoli, mascarpone, and half the reserved cooking water. Stir in the pureed broccoli, remaining 1/4 cup olive oil and the pasta. Turn off the heat. https://www.yummytoddlerfood.com/recipes/creamy-pasta-with-broccoli Grab a cover for the pan. Drain; reserving 1/4 cup pasta water. Add the onion and cook for 3 minutes, stirring occasionally. Broccoli Pesto: In separate pot of boiling water, cook broccoli for 2 to 3 minutes or until tender-crisp. (Check for doneness three minutes before the al dente time listed on the package.) Using a sauté pan melt the butter or oil over medium-high heat. Lower heat to low and mix thoroughly. Add pasta and reserved water to broccoli and chickpeas and season with salt and pepper, to taste. Be careful not to burn your garlic when you add it to the hot oil. This will save you a dish. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Add 1 cup of the Parmesan cheese and the reserved ¼ cup of pasta water and cook, stirring constantly, until the cheese coast the pasta (about 1 minute). When the water is boiling, add the pasta and cook, uncovered, stirring frequently, until it is al dente. Add pasta, garlic, salt, pepper, olive oil and water to a large skillet. Taste, then season with salt and pepper if desired. You will only be cooking it for about 30 seconds before adding the broccoli. Meanwhile, cook pasta according to package directions, adding peas in last 2 minutes of cooking. Add in 1/3 teaspoon salt and give it a quick stir. Return the drained pasta to the pot over medium-low heat. Heat oil in a skillet before adding any ingredients. Drain the pasta and broccoli. Bring the pan to a boil over high heat. 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