Broccoli-Peanut Pesto and Simple Button Noodles

A while back I found a recipe for pesto that used broccoli. I actually am not a huge fan of pesto, normally, because I find the taste of basil and pine nuts overwhelming, but I like the idea of simple green stuff on my noodles. So, I loved the idea of broccoli pesto. I tweaked it and put in my own ingredients, and came up with this Broccoli-Peanut Pesto. My camera was dying during this recipe, hence the somewhat fuzzy quality of the pictures.

Chop up broccoli, peanuts, salt, olive oil, and a handful of oregano!

Now, making homemade noodles seems to be regarded as one of those things that is extremely difficult and time-consuming and really not worth the time and effort. And in some cases, I wholeheartedly agree. I have made egg noodles, and non-egg-noodles, fettuccine, spaghetti, ravioli, lasagna, even tortellini, and I agree that in many cases homemade noodles are very time-consuming and not all that worth it. Especially spaghetti noodles. Those are small and ridiculous to try to make.

BUT these noodles are very worth it. They are simple and quick to make, and very hearty and filling. Together, the pesto and noodles make a very refreshing, filling meal.

Simple Button Noodles (printable recipe)
1 c all-purpose flour
1 c whole wheat flour
1 tsp salt

Mix together flours and salt. Add water a tablespoon at a time, mixing as you go, until you have reached a stiff dough.

Knead until smooth and elastic.

Bring a pot of water to boil.
Divide dough into quarters, and roll out into a rope about 1/2 inch in diameter. Cut noodles to desired thickness (about 1/4 inch is good).

Place noodles in boiling water until they float. Drain water.

Broccoli - Peanut Pesto (printable recipe)
1/2 head broccoli
1 c peanuts
handful of oregano (optional)
1 tsp salt
1/2 c olive oil

Place broccoli, peanuts, oregano, and salt into food processor. Chop to very small. Add olive oil. Blend until pesto consistency.

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