BRIGHT, GREEN, PERFECT FOR LEFTOVERS.
READY UNDER 30 MINUTES.
SERVINGS: 2–3
PREP TIME: 10 minutes
COOK TIME: 15 minutes
INGREDIENTS
- 2 cups broccoli (lightly blanched)
- 1 garlic clove
- 1/4 cup toasted almonds or pine nuts
- 1/2 cup grated Parmesan
- 1/3 cup good olive oil
- Zest + juice of 1/2 lemon
- Salt and freshly cracked black pepper
- 200–250g pasta of choice (rigatoni, fusilli, or spaghetti)
- Optional: extra Parmesan and chili flakes for garnish
STEPS
- In a blender or food processor, combine the broccoli, garlic, toasted nuts, Parmesan, lemon zest and juice, olive oil, salt, and pepper. Blend until smooth but still textured.
- Cook pasta in salted boiling water according to package instructions. Reserve 1/2 cup of pasta water, then drain.
- Toss the hot pasta with the broccoli pesto, loosening the sauce with reserved pasta water as needed.
- Serve with extra Parmesan, a drizzle of olive oil, and chili flakes if desired.
By Laurent Dagenais