Spaghetti with Broccoli Pesto

By á-2641

Ingredients

• 3 tbsp kosher salt - divided
• 12 oz. uncooked whole wheat think spaghetti (or spaghettini)
• 6 tbsp. extra virgin olive oil - divided
• 1 1/2 cups shaved broccoli florets
• 2 tbsp. minced yellow onion
• 2 minced garlic cloves
• 1/2 tsp. crushed red pepper
• 1 cup chopped fresh-leaf parsley
• 1/4 cup toasted pine nuts
• 6 fresh basil leaves
• 1 tsp. lemon zest plus 2 1/2 tbsp. fresh juice
• 1 tsp. black pepper
• 1 1/2 oz pecorino Romano cheese, grated

Details

Servings 4
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Bring a large pot of water and 2 tbsp plus 1 tsp salt to a boil over medium high heat. Add pasta and cook according to package directions, until al dente. Drain pasta, reserving 1/2 cup pasta cooking water.

Heat a large skillet over medium heat. Add 2 tbsp of the oil. Swirl to coat. Add shaved florets, onion, garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add parsley, pine nuts and basil leaves; stir to incorporate.

Remove skillet from heat. Add drained pasta and toss to coat. Add lemon zest, lemon juice, pepper 1/4 cup of the reserved water and remaining 2 tsp salt. Toss to incorporate. Add remaining 1/4 cup pasta water, 1 tbsp at a time as needed to reach desired consistency. Sprinkle with cheese and drizzle with remaining 4 tbsp oil.

Serve hot