easy broccoli walnut pesto pasta
20 minutes to an herby, creamy pasta dinner perfect for springtime entertaining.
Ingredients
- 1 lb pasta of choice
- 1 cup broccoli, finely chopped
- 1/2 cup extra virgin olive oil
- 1/2 cup toasted walnuts
- 1/2 cup fresh basil
- 2 tbsp fresh dill
- 2 tbsp fresh chives
- 3 cloves garlic
- 1/3 cup grated fresh parmesan cheese
- 2 tbsp lemon juice
- 1/3 cup coconut milk
Instructions
- In the bowl of a food processor, combine the broccoli, walnuts, basil, dill, chives, garlic, parmesan, and lemon juice. Blitz to combine. Slowly stream in the olive oil while running the processor until the pesto emulsifies. It will still be a bit chunky. That's okay!
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve 1 cup of the starchy cooking water, then drain.
- Toss the pasta with the pesto and coconut milk. Taste for salt and pepper. If the sauce thickens too much, add 1/4 cup of pasta water to start and more as needed. Serve warm.
Notes
*To store: Pasta keeps covered in the fridge for up to 3 days. It will dry out a bit, so I recommend reheating the noodles with a couple tablespoons of water or milk.
*To make vegan: Use nutritional yeast or a vegan parmesan in place of the regular parmesan. Start with 2 tablespoons of either and adjust according to taste.