Roasted Broccoli Pesto Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1 pound pasta of choice
  • 4 cups cooked roasted broccoli florets
  • ⅔ cup parmesan cheese
  • 1 cup lightly packed mixed herbs (I use basil varieties and parsley)
  • ½ to 1 clove garlic (optional)
  • 1 lemon, zested and juiced
  • ½ cup toasted hazelnuts
  • ½ cup olive oil
  • Salt and freshly ground pepper to taste
Instructions
  1. Bring a large pot of salted water to a boil. Cook pasta, according to package directions. Remove pasta once al dente, reserving about 1 to 2 cups of the pasta water.
  2. Meanwhile, make the pesto. In a food processor, combine broccoli, parmesan, herbs, garlic (if using), lemon zest and juice, hazelnuts, and olive oil. Pulse until well combined and ingredients are very finely chopped. With the food processor running, slowly pour in pasta water to thin pesto to desired sauce consistency (I use about 1 cup for a thinner sauce). Season with salt and pepper, to taste.
  3. Top cooked pasta with desired amount of pesto, stirring to combine and coat well (you will have extra pesto). Keep extra pesto in an airtight container for about 1 week, or freeze in ice cube trays and store in the freezer for up to 6 months.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/roasted-broccoli-pesto-pasta/