Broccolini and Walnut Pesto Pasta
Ingredients
The pasta
-
12
oz.
cavatappi or other small tube pasta
-
1½
lb.
broccolini
The pesto
-
3
oz.
Parmesan
-
2
cloves
garlic
-
8
pieces
oil-packed anchovies
-
6
cups
basil leaves
-
½
cup
raw walnuts
-
¾
cup
extra-virgin olive oil
For cooking
Instructions
- Cook the pasta in boiling salted water until al dente, then drain.
- In the same pot, cook the broccolini until crisp-tender, then drain with the pasta.
- In a food processor, pulse Parmesan and garlic until finely ground, then add anchovies, basil, and walnuts, and blend while adding olive oil until mostly smooth.
- Combine the pesto with the drained pasta and broccolini, and toss until well coated.
- Serve the pasta topped with additional grated Parmesan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
30g
Total carbohydrates
45g
Total protein
15g
Sodium
500mg
Cholesterol
20mg
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