Broccoli Pesto Pasta

By sassy47

Ingredients

• 1 lemon
• .333 cup(s) sliced almonds
• 12 ounce(s) broccoli florets
• 1 box(es) (13 1/4-ounce) whole-grain fusilli or rotini pasta
• 1 cup(s) packed fresh mint leaves
• .25 cup(s) olive oil
• Salt
• Pepper
• 1 ounce(s) Parmesan cheese, grated (1/3 cup)

Preparation

Step 1

1.Heat 6-quart covered saucepot of water to boiling on high.
2.Meanwhile, from lemon, with vegetable peeler, remove 6 strips of peel, avoiding white pith. Very thinly slice lengthwise. Halve lemon; squeeze 2 tablespoons juice. In microwave-safe small bowl, microwave almonds on High 1 minute or until toasted.
3.Add broccoli to boiling water. Cook 5 minutes or until just tender. With slotted spoon, transfer broccoli to food processor with knife blade attached.
4.Add pasta to same pot. Cook as label directs; reserve 1/4 cup cooking water.
5.While pasta is cooking, to food processor, add mint, oil, and 1/4 teaspoon each salt and freshly ground black pepper. Puree. With machine running, add reserved water. Drain pasta and return to pot. Add broccoli pesto, lemon juice, and 1/4 teaspoon each salt and freshly ground black pepper. Toss until evenly coated.
6.Divide pasta among bowls. Top with Parmesan, lemon peel, and almonds.