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