Spaghetti with Broccolini Pesto PT20M https://img3.recipesrun.com/201907/2019/1106/9b/c/973252/300x200x50.jpg 6 servings 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

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.

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Spaghetti with Broccolini Pesto

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.
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
Ellie Ellie
1078 Recipes
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