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Lemony Broccoli Pesto Pasta
Ingredients
  • 1 pound uncooked pasta (I used mezze rigatoni)
  • 2 ½ cups (8 ounces) broccoli florets
  • 1 cup (1 ounce) fresh basil leaves, tightly packed
  • 1 cup (1 ounce) freshly-grated Parmesan cheese
  • ⅓ cup toasted pine nuts or slivered almonds
  • 1 large handful (2 ounces) fresh baby spinach
  • 2 large cloves garlic
  • 1 large lemon, zest and juice
  • ½ teaspoon each : fine sea salt and freshly-ground black pepper
  • ½ cup extra-virgin olive oil
Steps
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