Name: Broccoli Pesto Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Kosher salt; 5 cups roughly cut broccoli, including stalks (from 1 large head); ½ cup extra-virgin olive oil, plus more for drizzling; 1 garlic clove, pressed; 3 scallions, white and light green parts only, roughly chopped; 1/3 cup pine nuts; 1/3 cup freshly grated; Parmesan cheese, plus more for serving; 2 tablespoons fresh lemon juice; Freshly ground black pepper to taste; 1 pound pasta (I like spaghetti or fettuccine, but any pasta will work); Red pepper flakes, for serving

Description

Consider this pasta a lesson in creating unbelievable vegetarian flavor. It’s so easy, you’ll be tempted to swap in any veggie and call it a sauce!

Ingredients

Units Scale

Kosher salt
5 cups roughly cut broccoli, including stalks (from 1 large head)
1/2 cup extra-virgin olive oil, plus more for drizzling
1 garlic clove, pressed
3 scallions, white and light green parts only, roughly chopped
1/3 cup pine nuts
1/3 cup freshly grated
Parmesan cheese, plus more for serving
2 tablespoons fresh lemon juice
Freshly ground black pepper to taste
1 pound pasta (I like spaghetti or fettuccine, but any pasta will work)
Red pepper flakes, for serving

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Instructions

Bring a large pot of salted water (at least 10 cups) to a boil. Add the broccoli and boil gently for 3 minutes. Using a slotted spoon, scoop out about one-third of the broccoli and set aside on a cutting board to cool, then chop finely. Continue to gently boil the remaining broccoli for another minute. Turn off the heat, scoop out ¼ cup of the broccoli water, then using a slotted spoon, scoop out the remaining broccoli and add it straight into a blender. (Excess water is OK.)
To the blender, add the olive oil, garlic, scallions, pine nuts, Parmesan, lemon juice, 1-2 tablespoons of the reserved broccoli water, and salt and pepper. Blend until emulsified and saucy (you want it to be easily pourable—thinner than a milkshake) using more broccoli water as needed.
Bring the pot of broccoli water back to a boil. Add the pasta and cook to al dente according to the package directions. If you’ve used up your reserved broccoli water, scoop out another ¼ cup of pasta water and set aside. Drain the pasta, drizzling in a little olive oil to prevent sticking. Return the pasta to the pot and toss in the pesto until it coats the pasta but doesn’t look gloppy. (Use a drizzle of pasta water if needed.) Serve with red pepper flakes, the reserved chopped broccoli, and more Parmesan.

Prep Time: 10 minutes
Cook Time: 20 minutes

Keywords: pasta, broccoli, pesto