Use a whole broccoli in this pasta dish 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
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.)
Boil pasta according to package instructions, adding the broccoli florets to the pan 2-3 minutes before the pasta is ready.
Drain pasta and broccoli and return to the pan.
Add the pesto and stir through over a very low heat.
Serve topped with sundried tomatoes.
I made this with two fairly small heads of broccoli - if yours are large, just use one.
Serving Size4 servings
Amount Per Serving
% Daily Value
Total Fat39.3 g
Saturated Fat5 g
Total Carbohydrates89.2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Happy Veggie Kitchen at https://www.happyveggiekitchen.com/lemon-broccoli-pesto-pasta/