Lemon & Broccoli Pesto Pasta

Broccoli Pesto

Ingredients:

2 raw broccoli stems, chopped into large pieces
1/3 c. pine nuts
3 garlic cloves, roughly chopped
Juice of 2 lemons
Zest of 1 lemon
1/2 tsp. salt
1 bunch of fresh herbs (basil and cilantro used for this recipe)
1/2 c. of extra virgin olive oil

 

Instructions:

  1. Combine broccoli stems, pine nuts, and garlic in a food processor or mini chopper and gently pulse.
  2. Add in liquid ingredients and herbs. Blend until smooth.

 

Pasta

Ingredients:

12 oz. bucatini or another pasta of your choice
Broccoli florets (everything left from the two heads of broccoli you destemmed for the pesto)
Sundried or semi-dried tomatoes, for garnish
1 zucchini, chopped
1/2 bundle of asparagus, finely chopped (long ways)

 

Instructions:

    1. Boil pasta according to package instructions.
    2. Add the broccoli florets, asparagus, and zucchini to the pan 4-5 minutes before the pasta is fully cooked.
    3. Drain pasta mix and return to the pan.
    4. Add the pesto and stir through over a very low heat.
    5. Garnish with sundried tomatoes and serve.

Recipe courtesy of Elizabeth Rickman

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