Description
A quick weeknight pasta dish bursting with fresh broccoli and nutty pesto. Perfect for a simple yet satisfying meal.
Ingredients
Units
Scale
- 1 cups (237 ml) extra virgin olive oil
- 3 cloves garlic
- 1/2 lemon juice
- 1 lbs (454 g) broccoli
- 2 oz (57 g) walnut
- 2 oz (57 g) grated parmesan
- 1 1/2 lbs (680 g) pasta
- Salt
- Pepper
Instructions
- Toast walnuts in a dry non-stick pan for 4-5 minutes and set aside.
- Bring water to a boil in a medium pan. Add salt and blanch broccoli for 2 minutes.
- Remove broccoli and set aside. Cook pasta in the same water until al dente. Drain, reserving 100-150 ml of cooking water.
- Combine 200g blanched broccoli (save some florets), toasted walnuts, parmesan cheese, olive oil, garlic, salt, pepper, and lemon juice in a food processor; pulse until smooth.
- Toss cooked pasta with the pesto mixture, adding some reserved cooking water until combined.
- Add the remaining broccoli florets and serve immediately with parmesan cheese and lemon juice.
Notes
- For a richer pesto, use a combination of walnuts and pine nuts.
- If your pesto is too thick, add a tablespoon or two of the reserved pasta water to thin it out.
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 20