Lemon & Broccoli Pesto Pasta
We'll use an entire broccoli in this recipe by turning the stems into a fresh, lemony basil and broccoli pesto! A light, healthy, vegetarian + vegan pesto pasta dinner, ready in 25 minutes.
Ingredients
For the pesto
- 1 large head of broccoli, stems removed, roughly chopped into large pieces (save the florets for the pasta)
- 5 Tbsp pine nuts
- 3 garlic cloves, roughly chopped
- Juice of 2 lemons
- Zest of 1 lemon
- ½ tsp salt
- Bunch of fresh herbs, I like a combo of basil and cilantro
- ½ cup (120 ml) extra virgin olive oil
For the pasta
- 12 oz (340 g) 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
Instructions
- 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.
Notes
I made this with two fairly small heads of broccoli - if yours are large, just use one.
Serving: 1g, Calories: 579kcal, Carbohydrates: 59g, Protein: 11g, Fat: 36g, Saturated Fat: 5g, Polyunsaturated Fat: 29g, Sodium: 372mg, Fiber: 7g, Sugar: 12g