Broccoli Pesto Pasta

Ingredients

• Broccoli

  Raw

  ⅝ cup chopped or 57g

• Whole wheat pasta

  Dry

  1 ½ oz or 43g

• Parmesan cheese

  Grated

  ⅛ cup or 13g

• Basil

  Fresh

  ⅛ cup leaves, whole or 3g

• Olive oil

  Salad or cooking

  ¾ tbsp or 10g

• Lemon juice

  Raw

  ½ tsp or 3g

• Salt

  Table

  ¼ dash or 0.1g

• Pepper

  Spices, black

  ¼ dash or 0.03g

Directions

1. NOTE: Food processor recommended, but you can pulse with a blender if you don't have a food processor.
2. Separate broccoli stalk from florets and finely chop florets. Trim woody end of stalk, then peel and finely chop. Cook stalk in a large pot of boiling salted water until bright green, about 3 minutes. Add florets and cook until crisp-tender, about 3 minutes more. Using a slotted spoon or mesh spider, transfer broccoli to a large bowl of ice water, then drain on paper towels.
3. Add pasta to same pot of boiling water and cook until al dente. Drain pasta, reserving 1 cup pasta cooking water, and return to pot.
4. While pasta cooks, transfer broccoli (reserve a handful of florets) to a food processor and add Parmesan, basil, oil, and lemon juice. Season with salt and pepper, then process until smooth.
5. Toss pasta with broccoli pesto, adding more pasta cooking liquid as needed to coat evenly. Toss in reserved broccoli florets and season with salt and pepper.