Description
8 oz pasta of choice (spaghetti, penne, or fusilli)
1 ½ cups broccoli florets
½ cup walnuts, toasted
¼ cup grated Parmesan cheese
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons lemon juice
¼ cup olive oil
¼ teaspoon red pepper flakes (optional)
¼ cup pasta water (reserved)
Directions:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. During the last 2 minutes of cooking, add the broccoli
florets. Drain, reserving ¼ cup of the pasta water, and set aside.
In a food processor, blend the walnuts, Parmesan cheese, garlic, salt, pepper, and lemon juice until combined.
Add the cooked broccoli and pulse until finely chopped. Slowly drizzle in the olive oil while blending until a smooth pesto forms.
Toss the cooked pasta with the pesto, adding the reserved pasta water a little at a time until the sauce reaches the desired consistency.
Serve warm, garnished with extra Parmesan and red pepper flakes if desired.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 350 kcal per serving
Servings: 4
