Linguine in Broccoli Cream Sauce
Makes 8 to 10 side-dish servings. Recipe is from “Crème de Colorado Cookbook” by The Junior League of Denver.
1½ lbs. fresh broccoli
¼ cup butter
½ tsp. Salt
1⁄8 tsp. freshly ground black pepper
1⁄8 tsp. Nutmeg
2 cloves garlic, sliced in half
1 cup heavy cream
½ cup freshly grated Parmesan cheese, divided
1 lb. linguine, cooked al dente and drained (I substituted with pasta shapes I had on hand)
1. Trim off and discard ends of broccoli stems, leaving 6-inch stalks. Cut off flowerets and then slice the stems. In large saucepan, cook broccoli in 1 quart boiling, salted water for 8 to 10 minutes. Drain, reserving ¼ cup liquid. Set aside the liquid and 1 cup of the flowerets.
2. In food processor with steel blade, combine remaining broccoli, reserved liquid, butter, salt, pepper and nutmeg. Turn on processor and drop garlic though feed tube. Process until smooth. Can be made ahead to this point. Cover and let stand at room temperature for up to 2 hours.
3. In saucepan, heat cream over medium heat and stir in broccoli sauce. Add ¼ cup Parmesan and heat to simmering. In heated serving dish, toss warm pasta with remaining ¼ cup Parmesan. Pour broccoli sauce over pasta and mix thoroughly. Garnish with reserved flowerets and serve immediately.