Ingredients
Scale
- 1/4 cup almonds
- 2 cups broccoli florets
- 1/2 cup parsley leaves, loosely packed
- 1/4 cup olive oil
- 1/2 cup mint leaves
- 4 tsp. lemon juice
- 1/2 tsp. grated lemon zest
- 1/2 tsp. capers, rinsed and drained, optional
- 3 garlic cloves, peeled
- 12 oz. pasta
Instructions
- Bring large pot of water to a boil. Cook broccoli in boiling water 2 to 3 minutes, or until tender. Remove with slotted spoon. Drain, and rinse under cold water. Drain again.
- Pulse almonds, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers (if using), and garlic in food processor until smooth. Season with salt and pepper, if desired.
- Cook pasta according to package directions in broccoli cooking water. Reserve 1 cup cooking water before draining. Toss pasta with pesto and enough pasta cooking water to reach desired consistency.
Nutrition
- Serving Size: 4
- Calories: 515
- Sugar: 4
- Sodium: 38
- Fat: 19
- Carbohydrates: 71
- Fiber: 6
- Protein: 15
- Cholesterol: 0