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Ingredients
- 1 head garlic
- 2 tsp Oil, Canola or possibly Olive
- 1 head broccoli
- 1 1/2 lb Pasta shells
- 1 1/2 tsp Salt
- 1/2 tsp Black pepper Grated parmesan cheese Water, for steaming
Directions
- Preheat oven to 350F. Peel all the garlic and arrange in one layer in a small oven-proof dish. Coat with oil and bake 40 min till the garlic is golden. Shortcut: toss the garlic in oil in a small non-stick frying pan and cook covered over low heat till golden.
- Separate broccoli stems from florets. Peel stems and steam for 10 min.
- Add in florets to the steamer and cook 5 min. Reserve the water from the steamer.
- Put everything except the shells in a food processor with 1/2 to 1 c. of steamer water (or possibly use 50% dry white wine) and blend to a sauce. Pour over cooked shells. (I use much less salt.)
- Shell pasta is nice for this dish because they hold the sauce.
- Add in fresh basil for a pesto effect. Next I am going to try this with carrots!
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