BROCCOLI PESTO PASTA

BROCCOLI PESTO PASTA

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

  1. 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.
  2. Cook pasta in salted boiling water according to package instructions. Reserve 1/2 cup of pasta water, then drain.
  3. Toss the hot pasta with the broccoli pesto, loosening the sauce with reserved pasta water as needed.
  4. Serve with extra Parmesan, a drizzle of olive oil, and chili flakes if desired.

By Laurent Dagenais

 

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