Spaghetti With Broccoli Pistachio Pesto Recipes

PISTACHIO PESTO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
• While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
• Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

SPAGHETTI WITH BROCCOLI PISTACHIO PESTO

Steps:

• Cook spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water. In a large sauté pan with a lid, add enough water to come 1/2-inch up the side. Bring the water to a boil, then reduce to a simmer. Add broccoli florets, cover the pan and steam until al dente (about 4 minutes), then drain. Set aside half of the cooked broccoli in a large mixing bowl, and transfer the other half to a blender along with olive oil, ½ cup parmesan, ½ cup pistachios, and the zest and juice of 1 lemon. Season with salt and pepper, and blend until a smooth sauce forms, adding up to ½ cup of water if the mixture is too thick to blend. To the large mixing bowl with the cooked broccoli florets, add cooked spaghetti and broccoli pesto. Toss everything together until the spaghetti is coated. To serve, top with the remaining ¼ cup parmesan and ¼ cup pistachios.

BROCCOLI PESTO PASTA

Steps:

• Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
• Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
• Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.