Spaghetti with Broccolini Pesto

By Ellie

6 Person

20 Minutes

454 Calories

Broccolini stems are quickly softened in the pasta-boiling water before being whirled with basil and Parmigiano-Reggiano into a flavorful pesto sauce in this healthy vegetarian pasta recipe. It's worth seeking out Parmigiano-Reggiano to make the pesto-its superior flavor elevates the final dish. Edamame bumps up the protein to keep you feeling full and satisfied.

Ingredients

1 cup frozen shelled edamame, thawed
¼ cup extra-virgin olive oil
½ tsp. ground pepper
½ tsp. salt
1 clove garlic, minced
Zest and juice of 1 lemon
⅓ cup grated Parmesan cheese, plus more for serving
1 cup packed fresh basil leaves
8 oz. whole-wheat spaghetti or capellini
2 bunches broccolini

Method

01

Put a large saucepan of water on to boil. Separate broccolini florets and stems. Cook the stems in the boiling water for 1 minute. Using a slotted spoon, transfer to a food processor.
02

Cook pasta in the boiling water according to package directions. Add the florets during the last minute of cooking. Drain the pasta and florets and return to the pot.
03

Meanwhile, add basil, Parmesan, lemon zest and juice, garlic, salt and pepper to the food processor. Pulse, scraping down the sides a few times, until mostly pureed. Drizzle in oil and puree until smooth.
04

Add the pesto and edamame to the pasta mixture and gently toss to combine. Place over medium heat and gently stir until hot, 1 to 2 minutes. Serve with more Parmesan, if desired.

Related Tags

Spaghetti with Broccolini Pesto

4.1

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 454 Kcal
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

1 cup frozen shelled edamame, thawed

¼ cup extra-virgin olive oil

½ tsp. ground pepper

½ tsp. salt

1 clove garlic, minced

Zest and juice of 1 lemon

⅓ cup grated Parmesan cheese, plus more for serving

1 cup packed fresh basil leaves

8 oz. whole-wheat spaghetti or capellini

2 bunches broccolini

03 Method

Step 1

Put a large saucepan of water on to boil. Separate broccolini florets and stems. Cook the stems in the boiling water for 1 minute. Using a slotted spoon, transfer to a food processor.

Step 2

Cook pasta in the boiling water according to package directions. Add the florets during the last minute of cooking. Drain the pasta and florets and return to the pot.

Step 3

Meanwhile, add basil, Parmesan, lemon zest and juice, garlic, salt and pepper to the food processor. Pulse, scraping down the sides a few times, until mostly pureed. Drizzle in oil and puree until smooth.

Step 4

Add the pesto and edamame to the pasta mixture and gently toss to combine. Place over medium heat and gently stir until hot, 1 to 2 minutes. Serve with more Parmesan, if desired.

04 Author