Secrets of Great Second Meals

The Pesto Pasta

Parsley and Celery Pesto with Whole Wheat Spaghetti, Sausage, and Broccoli

Oh, the green stories that can be swirled into a pesto. Basil, of course—that’s a given. My daughter and I make a giant spring batch from the nettles that stalk Northwest forests in the spring. And winter greens such as kale and broccoli can be whizzed into a tasty pesto, too. The great thing is that extra pesto freezes well, and if you divvy a small batch into smaller doses before freezing, you’ll always be ready to make a meal more interesting with intense green flavor. This pesto relies on often-wasted celery leaves to bring a snappy spark to weeknight noodles.

Extra ingredients: Italian sausage, broccoli

Time: 30 minutes (30 minutes active)

Makes 4 pasta servings, with some pesto left over for freezing

PESTO

2 cups Italian parsley leaves

1 cup celery leaves and tenderest stalks from the heart, chopped

½ cup sliced almonds

2 garlic cloves, chopped

1½ ounces Parmigiano-Reggiano, grated on a Microplane (about 1 cup)

¾ teaspoon fine sea salt

½ cup extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

PASTA

1 pound pasta, such as umbricelli (shown), penne, or fusilli

1 tablespoon extra virgin olive oil

1 garlic clove

1 link Italian sausage (about 4 ounces), cooked and crumbled

2 cups broccoli florets (from about 1 large head), cooked

Fine sea salt, freshly ground black pepper, and Aleppo pepper to taste

1. To make the pesto, bring a small saucepan of salted water to a boil and have ready a bowl of ice water. Drop the parsley leaves and the celery hearts and leaves into the water. Push down until all the leaves wilt, then drain in a strainer. Keeping the leaves in the strainer, pop them into the ice water and swish around until cool. Drain the leaves thoroughly, squeezing to press the extra water out.

2. In a skillet, heat the sliced almonds over medium heat until toasted light golden brown, about 2 minutes. It’s okay if some of the almonds are more toasted at the edges; they will add nice flavor. Let cool.

3. Place the almonds and garlic in the bowl of a food processor. Pulse for 15 seconds or so, then run the processor until the nuts are finely minced, about 20 more seconds. Add the parsley and celery and process until finely chopped, then add the Parmigiano-Reggiano and the salt and process for 10 more seconds. With the motor running, add the oil and process until well mixed. Pulse in the lemon juice and taste the pesto. If it needs additional salt, add it. (Make-ahead note: You can stop here and refrigerate or freeze the pesto for a few days before using. Make sure the greens are completely covered by the olive oil. If not, add a bit more, then place in an airtight container.)

4. For the pasta, bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Before draining, reserve ½ cup or so of the cooking water.

5. In a large skillet, heat the oil and garlic over medium-high heat. When fragrant, add the sausage and cook until a bit browned, about 90 seconds. Add the broccoli and toss well. Scoop ¼ cup of the pasta water into the skillet and cover for 1 minute, until the broccoli is warm and steamy. Swirl the pan, then toss in the drained spaghetti and remaining pasta water (you can pour everything into the pasta pot if your skillet is not big enough). Cook, stirring frequently, for 1 minute. Toss in ½ cup of the pesto and stir with tongs to ensure even coating. Taste and adjust seasoning with salt, pepper, and Aleppo pepper, adding more pesto if you like.

VARIATIONS

Swap the greens. You can use basil, arugula, lightly cooked broccoli, and many other greens for part or all of the celery leaves and parsley.
Swap the nuts. You can try toasted pine nuts, walnuts, or hazelnuts in place of the almonds.
Choose different chunky bits. Grilled or roasted vegetables, salmon, shrimp, and pulled cooked chicken can all be mixed into the pasta, too.
Skip the pasta. Use pesto as a condiment for fish, roasted meats, or vegetables. Spread it on sandwiches. Fill an omelet. Pesto can’t be stopped.