https://www.copymethat.com/r/DC7YLzT3N/broccoli-walnut-pesto-pasta/
132418348
7GdItO1
DC7YLzT3N
2024-05-18 13:40:25
Broccoli-Walnut Pesto Pasta
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Pesto becomes more full-bodied with the addition of broccoli that’s blanched in the same pot as the pasta and fresher with the combination of mint and lemon. For a sauce that's light and loose, use only the florets — not the stems. Raw walnuts have a welcome natural sweetness and nice crunch that complement the pesto, but you can leave them out or substitute sunflower seeds if you have a tree-nut allergy.
Ingredients
- Kosher salt
- 4 cups broccoli florets (10 ounces from 2 crowns)
- 1 pound cut pasta, such as medium shells
- 1 large garlic clove, smashed
- 2 packed cups fresh mint leaves (about 2 ounces from one small bunch)
- Black pepper
- ½ cup extra-virgin olive oil, plus more for serving
- 1 lemon, zested and juiced
- Parmigiano-Reggiano, for serving
- ½ cup walnuts, chopped
Steps
Directions at cooking.nytimes.com
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