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