This broccoli pesto pasta is a delicious fiber-rich dinner that can help maintain a healthy gut.
Seek out artichoke hearts packed in water or use thawed frozen artichokes in their place.
Keep reading for our expert tips, including make-ahead and reheating tips.
Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Prepare an ice bath in a large bowl.
Add 3 cups broccoli to the boiling water; cook until bright green and tender-crisp, about 2 minutes.
Pat dry with additional paper towels.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Transfer the broccoli to a food processor.
Pulse until smooth, about 10 pulses, stopping to scrape down sides of bowl as needed.
Transfer to a medium bowl.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Add 1 to 2 cups of water to the pot, as needed.
Bring to a boil over high heat.
Add 8 ounces spaghetti; cook, stirring occasionally, until al dente, about 8 minutes.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Remove and reserve 1 cup of the cooking water.
Add the broccoli mixture and 12 cup of the reserved cooking water.
Using tongs, transfer the pasta from the water directly to the skillet.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Drizzle with the remaining 14 cup oil.
If you want, prepare Broccoli-Pesto Pasta up to a day in advance and refrigerate in an airtight container.
This ensures that it stays fresh and maintains its bright green color without darkening.
For a nut-free pesto, consider using sesame seeds.
Recipe developed by Marianne Williams
EatingWell.com, October 2024
