Name: Broccoli Pesto Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 12 oz/350 g pasta of your choice, use GF if needed; 1 head of broccoli, cut into florets; 1 cup of fresh basil leaves; 1/4 cup pine nuts or cashews, toasted; 1/4 cup grated vegan parmesan or nutritional yeast; 2-3 cloves of garlic; 1/2 lemon, juice + zest; 1/4 cup olive oil; salt, pepper, chili flakes

Ingredients

Units Scale

12 oz/350 g pasta of your choice, use GF if needed

Broccoli Pesto

1 head of broccoli, cut into florets
1 cup of fresh basil leaves
1/4 cup pine nuts or cashews, toasted
1/4 cup grated vegan parmesan or nutritional yeast
2-3 cloves of garlic
1/2 lemon, juice + zest
1/4 cup olive oil
salt, pepper, chili flakes

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Instructions

Prepare pasta according to package instructions. Drain, reserving some of the cooking water, and set aside.
Steam broccoli florets for 3-4 minutes, then toss into ice cold water to preserve the bright green color.
Reserve a couple of florets for serving, then add the rest to a food processor or blender together with fresh basil, toasted pine nuts, vegan parmesan, garlic, lemon juice and zest, olive oil, and a large pinch of salt and pepper.
Blend pesto until creamy. Add a couple of tablespoons of water, if needed. Taste, and adjust seasoning if needed.
Add pesto to drained pasta, and mix well. Add a bit of the reserved pasta cooking water to help with the coating. Stir in the reserved broccoli. Serve with chili flakes and extra vegan parmesan (or nutritional yeast) on top. Enjoy!

Prep Time: 10 minutes
Cook Time: 15 minutes