Pasta with Broccoli, Walnut, and Basil Pesto

Broccoli pesto (1 of 1).jpg

Pasta with Broccoli Pesto, Walnuts, and Basil

  • 12 oz. dried pasta, shape of your choice

  • 2 cups broccoli (fresh or frozen)

  • 1 cups fresh parsley leaves (no stems), plus more for garnish

  • 1 cup fresh basil leaves, no stems

  • 2 tablespoons walnuts, plus more for garnish

  • 2 large cloves garlic

  • 1/2 lemon juiced and zested

  • ½ cup freshly grated parmesan cheese, plus more for garnish

  • salt and pepper

  • ½ cup olive oil

In a large pot of boiling water cook the pasta according to packaging instructions. Reserve 1/2 cup pasta water then remove the pasta using a slotted spoon, allowing the water to continue to boil.

Add the broccoli into the boiling water and cook for 3 to 5 minutes or until broccoli is soft and bright green. Strain broccoli then place in the bowl of a food processor along with the basil, walnuts, garlic, lemon juice and zest, parmesan cheese and a pinch of salt and pepper. Pulse until finely chopped. With the motor running, drizzle in the oil and pulse until desired consistency (I like mine pretty creamy)

Toss the pasta with a couple tablespoons of the pesto, adding reserved water if needed to thin it out so it covers the pasta.

Top with more Parmesan cheese, walnuts, and basil and serve warm.

Makes about 4 servings.