Broccoli Pesto Pasta Salad
Ingredients
The pasta
-
8
ounces
whole grain shaped pasta
The pesto
-
4-5
cups
cooked and cooled broccoli florets
-
½
medium
lemon (zest and juice)
-
¼
cup
fresh basil leaves
-
¼
cup
fresh Parmesan cheese
-
¼
cup
nuts (pine, walnuts, almonds, pepitas)
-
3-4
cloves
garlic
-
½-1
teaspoon
coarse salt
-
¼
teaspoon
ground black pepper
-
½
cup
olive oil
For serving
-
more
fresh basil
-
more
Parmesan cheese
Instructions
- Cook the pasta in salted boiling water according to package directions and let it cool.
- In a food processor, combine cooked broccoli, lemon zest and juice, basil, Parmesan, nuts, garlic, salt, and pepper.
- Process while drizzling in olive oil until desired consistency is reached, then refrigerate.
- Toss the broccoli pesto with the cooled pasta until well combined and transfer to a serving bowl.
- Top with additional basil and Parmesan before serving.
Nutrition Facts (estimated)
Servings
8
Calories
259
Total fat
16g
Total carbohydrates
24g
Total protein
6g
Sodium
191mg
Cholesterol
2mg
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