Spaghetti with broccoli cream pesto

The broccoli pesto richly drenching the above pictured pasta was actually very easy to make and with a surprisingly refreshing and "green" taste. Flavored with sauteed shallots and garlic and a little olive oil. Not too heavy, with just a little cream and grated Parmesan cheese to enrich the overall consistency and flavor. 
Everything served over wholemeal spaghetti. This was a really lovely dinner. :)
Recipe adapted from here. 

Last year: Spanish tomato bread with jamon serrano.
Two years ago: Baby making and no cooking. :)






Ingredients (serves 2):

• 250 g broccoli (half of a regular broccoli head or one small one)
• 200 g spaghetti (we used wholemeal)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 of a small yellow onion (or one whole shallot)
• 3 garlic cloves 
• 1/2 tablespoon salt
• freshly ground pepper
• 3-4 tablespoons extra virgin olive oil (to toss the pasta and to smoothen the pesto)
• 3-4 tablespoons creme fraiche (100 g)
• 50 g grated Parmesan to serve

Boil the pasta according to package instructions.
Break the broccoli into florets and boil them in salted water for about 5 minutes until just tender.

Rinse them with cold water, drain and set aside. Heat the butter and olive oil in the same pot and add the chopped shallot and garlic.

Cook them until softened and fragrant (about 3-4 minutes).  Also add the broccoli and the cream, the salt and the pepper. Mix well and keep on the heat for another minute or so.

Use a blender or a food processor to mix everything into a smooth pesto. Add another tablespoon of two of olive oil to smooth it up.

When the pasta is done, drain it and toss with some olive oil. Arrange on serving plates. Top with the pesto, mixing well. Sprinkle the Parmesan on top and it's done. Dig in! :)