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Broccoli Pesto Pasta

  • Author: Well Vegan
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 4

Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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