Nutty Broccoli Pesto Pasta

Don’t eat dairy? No problem. I’ve left the cheese out of this dish’s nutty vegan pesto. Instead, I sprinkle it on top at the end. That way, you can leave it out if you need to.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 25 minutes

Serves: 4

Ingredients

1/4 cup extra-virgin olive oil
1/2 cup chopped walnuts or pecans
3 cups chopped broccoli
1 clove garlic, finely grated
1 Tbs. fresh lemon juice, more to taste
3/4 tsp. kosher salt
freshly ground black pepper, to taste
1/2 lb. whole wheat farfalle
1/4 cup shaved parmesan cheese

Instructions

In a small pan over medium heat, heat the oil and the walnuts until browned, 2–3 minutes. Pour the oil through a sieve into a bowl and reserve both the nuts and the oil. Allow to cool.
Bring a large pot of water to a boil. Boil the broccoli until bright green, 60–90 seconds. Remove from the water with a sieve, dunk in ice water, and drain well. Reserve a little broccoli to use as a garnish. Cook the pasta in the broccoli water according to the package instructions. Drain, reserving a few tablespoons of pasta water, then return the pasta to the pot.
Make the pesto: In a small food processor, combine the remaining broccoli with half the walnuts and the olive oil, garlic, lemon juice, salt, and pepper. Pulse until roughly chopped and some paste has formed. Stir in 2 Tbs. pasta water to loosen. Toss with the pasta.
Divide the pasta into 4 bowls. Garnish with the reserved broccoli, the remaining walnuts, and the parmesan.