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