Broccoli-Walnut Pesto Pasta | Recipe Cart
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. Fo
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Cooking tools:
- Food processor
- Pepper mill
- Microplane
- Grater
- Stove
- Saucepan
- Slotted spoon
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Plate
- Serving bowl
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
- 1/2 cup extra-virgin olive oil, plus more for serving
- 1 lemon, zested and juiced
- Parmigiano-Reggiano, for serving
- 1/2 cup walnuts, chopped
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