Description
A vibrant and nutritious salad featuring whole grain pasta, crunchy broccoli, and a fresh basil pesto that brings bright flavors to your table.
Ingredients
Scale
- 8 ounces whole grain shaped pasta
- 4 to 5 cups cooked and cooled broccoli florets
- Zest and juice of half a medium lemon
- ¼ cup fresh basil leaves
- ¼ cup fresh Parmesan cheese
- ¼ cup nuts (such as pine nuts, walnuts, almonds, or pepitas)
- 3 to 4 peeled garlic cloves
- ½ to 1 teaspoon coarse salt
- ¼ teaspoon ground black pepper
- ½ cup olive oil
Instructions
- Cook the pasta in salted boiling water according to package directions. Let it cool.
- Steam or blanch the broccoli florets until they are tender-crisp, then cool them under cold water.
- In a food processor, combine cooked broccoli, lemon zest and juice, basil, Parmesan cheese, nuts, garlic, salt, and pepper.
- Process on low while slowly adding olive oil until you reach a smooth consistency.
- Taste and adjust seasoning if necessary, then refrigerate until ready to use.
- Toss the cooled pasta with the pesto, then transfer to a serving bowl. Garnish with extra cheese and basil if desired.
- Serve immediately or chill for later.
Notes
Store cooked pasta and pesto separately in the fridge and combine just before serving to maintain texture. Pesto can be made in advance and stored for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Blanching, Blending, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 10mg