Broccoli Pesto Pasta

01Method

1. 1

   Bring a large pot of well-salted water to a boil and set a bowl of ice water aside. Drop the broccoli florets into the boiling water for 30 seconds, then transfer them immediately to the ice water to halt cooking. Drain, pat dry, and keep the pot of water for the pasta.

2. 2

   Return the pot of salted water to a full boil. Cook the pasta according to package directions until al dente. Set aside about 60 ml of the pasta cooking water, then drain.

3. 3

   While the pasta is cooking, combine the broccoli, basil or parsley, olive oil, parmesan or nutritional yeast, lemon juice, lemon zest, garlic, salt, and a generous amount of pepper in a food processor. Pulse until the mixture comes together into a pesto.

4. 4

   Toss the drained pasta with the broccoli pesto in a large bowl. If the sauce needs loosening, stir in the reserved pasta water a little at a time. Adjust seasoning, finish with extra parmesan, and serve immediately.