I’m in cookbook heaven again.
This one is from Donna Hay. You’re all familiar with her, right? – Australian food stylist, author, and magazine editor. Nominated for a James Beard Award in Photography and a James Beard Award for General Cooking, with 22 award-winning cookbooks, which have sold over 4 million copies worldwide and translated into nine languages.
Yet her recipes are unbelievably simple and completely home cook friendly.
Oh, and so good. Crazy good.
Her latest, Fresh and Light, lived up to all my expectations.
She proves once again that great food doesn’t have to be complicated or include 50 different ingredients to achieve a flavorful meal. And every recipe has an accompanied photograph that is stunning – this could easily be a coffee table book, it’s so gorgeous. Another winning factor is for many recipes in this book, she includes six variations, with a picture of each one. Boom.
So far I have made four from her book and I struggled with what to share, because they were all wonderful. But since we’re truly transitioning into light, summer foods, this pasta and broccoli pesto is perfect.
You can buy Fresh and Light here, and I highly recommend you do. Worth every penny!
Spaghetti with Broccoli Pesto
Prep time: 10 minutes
Cook time: 10 minutes
• 1 1/2 cups broccoli
• 1 large clove garlic, roughly chopped
• 1/2 cup fresh parsley
• 1/3 cup pine nuts
• 2 tablespoons extra virgin olive oil
• salt and pepper
• 1/4 cup freshly grated Parmesan cheese
• 7 ounces thin spaghettii
Bring a small pot of water to boil. Fill a large bowl with water and ice. Make sure to leave enough room for the broccoli to comfortable fit. Put the broccoli into the pot of boiling water and allow it to boil for three minutes. Remove the broccoli from the pot and put it directly into the ice water, making sure the broccoli is covered with the water completely. Wait one minute then remove the broccoli from the ice water. Pat dry.
Place the blanched broccoli, garlic, parsley, pine cuts, and olive oil in a food processor and give it a whirl until it’s finely chopped.
In the meantime, bring a medium pot of salted water to boil. Cook pasta according to package directions, al dente, about 7 minutes.
Drain pasta and toss with the broccoli mixture. Season with a bit more salt and pepper. Serve hot, warm, or cold with a sprinkle of Parmesan cheese.
(originally from Donna Hay’s Fresh and Light)
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