Spaghetti with Broccoli-Wine Pesto

Serves baby and 2 adults

Active cooking time: 30 minutes

Total cooking time: 45 minutes

This recipe comes from Cossimo, a friend of ours from Florence who has made us some of the best meals we’ve ever had. His spaghetti did not have the white wine, but the first time I tried the dish at home, it came out dry. [I can only imagine the amounts of olive oil Cossimo used that night, but I say this with admiration]. When cooking broccoli for baby, this is a great way to fix something simple for mom and dad while you’re at it. 

500 gm broccoli 

4-5 garlic cloves, crushed and chopped

1/2 cup dry white wine

1 serrano chili, chopped

Olive oil

Salt 

Pepper

230 gm spaghetti

1. In a large pot, cover broccoli with water, bring to a boil and lower to simmer. Leave until broccoli is soft. [If time is short, boil broccoli on high].

2. Heat water in large pot for pasta.

3. In a separate pot or pan, heat 2-3 tablespoons of olive oil. Add garlic and saute on medium-high heat for about a minute, stirring occasionally. Add wine and serrano chili. Leave on medium-high heat for about 10 minutes. Add a little salt and pepper.

4. Cook pasta and drain. Set aside some of the pasta for baby.

For adults*:

5. Return pasta to pot, add garlic-wine mix and toss. Add 3/4 of the drained broccoli and mix, setting aside some for baby. The broccoli will break up and coat the spaghetti like a pesto. 

6. Dress generously with olive oil and salt to taste. Toss and serve.

For baby:

7. Baby gets the pasta, broccoli and a protein – chicken works well, ricotta or cottage cheese also complement the dish.

*Serving suggestions: This pasta works beautifully on its own. But you can easily serve it with chicken [you can use the chicken from the Basic Chicken recipe for baby, see Dec 16 2008 post] or grilled fish.