Broccoli Pesto Spaghetti
Servings: 4 main-dish servings
- 16 oz spaghetti
- 2 heads fresh broccoli florets separated and stems peeled and chopped
- 1/4 cup walnuts
- 1 oz Parmesan cheese
- 2 cloves garlic
- 1/4 teaspoon salt
- pinch of hot pepper flakes optional
- 2 tablespoons fresh basil finely chopped
- 3 tablespoons to 1/4 cup olive oil or a combination of olive oil and vegetable stock, or reserved pasta water
- 1 tablespoon lemon juice
- salt and pepper to taste
Cook pasta according to package directions.
In a small sauce pan, heat a small amount of water to a simmer and add broccoli. Cover, and allow the broccoli to simmer until it is tender crisp. Don't over cook it, you want to maintain that nice bright green colour. 3-5 minutes.
Add walnuts and Parmesan to the food processor and pulse several times to finely chop.
Add salt and garlic and pulse again until garlic is finely ground.
Add cooked broccoli, basil and pulse until finely ground. With processor running add olive oil, one tablespoon at a time, until you achieve desired consistency. Run processor until the pesto is smooth and creamy. Stop processor as needed to scrap down the sides of the bowl and run again.
Add lemon juice and taste for seasoning, pulse a few times. Add salt and pepper as necessary.
Toss with the hot pasta, adding pasta water if needed to thin the pesto and coat the noodles to your preference.