Broccoli Pesto Pasta
by: claire cary
This broccoli pesto pasta is the most delicious way to get your veggies in. It's easy to make, ready in just 30 minutes, perfect as is or with grilled chicken or salmon!
Ingredients
- 12 ounces pasta of choice
- 3 cups broccoli
- 1 cup arugula
- 2 cups fresh basil
- ⅓ cup olive oil
- ¼ cup cashew parmesan click for recipe
- ½ cup pine nuts
- 4 cloves garlic
- ½ teaspoon salt or to taste
- Juice from 1 lemon
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- Add the chopped broccoli florets to a pot with about an inch of water and cover. Steam for 5-10 minutes or until just fork tender. Drain off the excess water and let cool for 5 minutes.
- Once the broccoli has cooled slightly, add to a food processor along with all remaining ingredients. Process until smooth.
- Taste and adjust flavors as desired, or thin it out with more oil or a splash of water, but I like to keep it on the thicker side.
- Combine the sauce with the pasta and stir to combine. Stir in a large handful of fresh arugula. Top with extra cashew parmesan, red pepper flakes & enjoy!
Notes
The pine nuts can be subbed for another type of nut such as walnuts, but I like the flavor and texture best with pine nuts.
The cashew parm can be subbed for nutritional yeast or just regular parmesan if you are not dairy free.
Serving: 1bowl / Calories: 530kcal / Carbohydrates: 63g / Protein: 15g / Fat: 28g / Fiber: 6g / Sugar: 4g
