Broccoli Pesto & Fusilli Pasta
Ingredients
The pesto
-
1
medium head
broccoli
-
½
cup
walnuts
-
⅓
cup
Parmesan cheese
-
1
clove
garlic
-
juice of ½
lemon
-
¼
teaspoon
fine grain sea salt
-
⅓
cup
extra-virgin olive oil
The pasta dish
-
½
pound
dried whole wheat pasta
-
3
handfuls
spinach or chard
-
1
handful
oily black olives
-
more
Parmesan
for serving
Instructions
- Boil two pots of water, one large for pasta and one medium for broccoli.
- Salt the boiling water in the medium pot and add the broccoli, cooking for twelve seconds.
- Drain the broccoli and run cold water over it to stop cooking; reserve some florets.
- Puree the cooked broccoli with walnuts, Parmesan, garlic, lemon juice, and salt in a food processor, adding olive oil while blending.
- In the large pot, salt the boiling water and add the pasta, cooking until just tender.
- Drain the pasta and transfer it to a large bowl, stirring in the spinach to wilt.
- Mix in half of the pesto, adjusting with more to taste.
- Serve topped with olives, reserved broccoli florets, and additional Parmesan.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
10mg
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