Healthy Recipe of the Week
Nutty Broccoli Pesto Pasta
If you’re lactose intolerant, vegan, or prefer not to eat dairy products, this pasta dish is for you! The cheese is left out of the recipe’s nutty pesto. If you are a cheese lover, you can sprinkle your favorite type of cheese on top at the end.
Ingredients
- 1/4 cup Extra-Virgin Olive Oil
- 1/2 cup Walnuts or Pecans (chopped)
- 3 cups Broccoli (chopped)
- (1) Garlic Clove (finely grated)
- 1 tablespoon Fresh Lemon Juice (*optional to add more to taste)
- 3/4 teaspoon Kosher Salt
- Freshly Ground Black Pepper, to taste
- 1/2 pound Whole Wheat Farfalle (*substitute with other pasta type of choice)
- 1/4 cup Parmesan Cheese (shaved) (*optional) (*substitute with vegan cheese)
Directions
In a small pan over medium heat, heat the olive oil and the walnuts or pecans until browned (2 -3 minutes). Pour the olive oil through a sieve into a bowl and reserve both the nuts and the oil. Allow to cool.
Bring a large pot of water to boil. Boil the broccoli until bright green (60 – 90 seconds). Remove from the water with a sieve, dunk in ice water, and drain well. Reserve a little broccoli to use as a garnish. Cook the pasta in the broccoli water according to the packaging instructions. Drain, reserving a few tablespoons of pasta water, then return the pasta to the pot.
To make the pesto: In a small food processor or high powered blender, combine the remaining broccoli with half of the walnuts or pecans and the olive oil, garlic, lemon juice, salt, and black pepper. Pulse until roughly chopped and some paste has formed. Stir in the two (2) tablespoons pasta water to loosen. Toss with the pasta.
Divide the pasta into four (4) bowls. Garnish with the reserved broccoli, the remaining walnuts or pecans, and the parmesan cheese (if using).
Yields: 4 servings
Preparation Time: 25 minutes
Nutritional Information
Per serving (2 1/2 cups): 480 Calories | 27g Total Fat | 4g Saturated Fat | 54g Carbohydrates | 9g Fiber | 3g Total Sugars | 0g Added Sugars | 15g Protein | 490mg Sodium
Reference
Chef Kate. (2026, September/October). The healthy cook: Use your noodle. Nutrition Action, P. 21.
