Lemon & Broccoli Pesto Pasta

We’ll use an entire broccoli in this recipe by turning the stems into a fresh, lemony basil and broccoli pesto! A light, healthy, vegetarian + vegan pesto pasta dinner, ready in 25 minutes.

For the pesto
  • Stems from 2 small or 1 large head of broccoli, roughly chopped into large pieces (save the florets for the pasta)
  • 1/3 cup pine nuts (you can round this to 5 Tblsps if you’re not a measuring cup kind of household)
  • 3 garlic cloves, roughly chopped
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 1/2 tsp salt
  • Bunch of fresh herbs (I like a combo of basil and cilantro)
  • 1/2 cup of extra virgin olive oil
For the pasta
  • 350g / 12oz bucatini or another pasta of your choice
  • Broccoli florets (everything left from the broccoli you de-stemmed for the pesto)
  • Sundried or semi-dried tomatoes, for garnish
  1. Make the pesto by combining all of the ingredients in a food processor or mini chopper. (I usually start by pulsing the broccoli stems, pine nuts and garlic a few times before adding in the liquid ingredients and herbs.)
  2. Boil pasta according to package instructions, adding the broccoli florets to the pan 2-3 minutes before the pasta is ready.
For full instruction, you can go tohttps://www.happyveggiekitchen.com

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