Broccoli Pesto Pasta

Ingredients

• Broccoli

  Raw

  2 ½ cup chopped or 228g

• Whole wheat pasta

  Dry

  6 oz or 170g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lemon juice

  Raw

  2 tsp or 10g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. If you don't have a food processor, you can use a blender to pulse the ingredients.
2. Separate the broccoli stalk from the florets and finely chop both. Cook the stalk in a large pot of boiling salted water until bright green, about 3 minutes. Add the florets and cook until crisp-tender, about 3 more minutes. Transfer the broccoli to a bowl of ice water, then drain on paper towels.
3. Add the pasta to the same pot of boiling water and cook until al dente. Drain the pasta, reserving 1 cup of the cooking water, and return the pasta to the pot.
4. While the pasta cooks, transfer the broccoli (reserving a handful of florets) to a food processor. Add Parmesan, basil, olive oil, and lemon juice. Season with salt and pepper, then process until smooth.
5. Toss the pasta with the broccoli pesto, adding more pasta cooking liquid as needed to coat evenly. Toss in the reserved broccoli florets and season with salt and pepper.

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