Buzz
Image Credit: Greg DuPreeWhile traditional pesto is made with fresh basil, garlic, pine nuts, Parmesan or pecorino, and olive oil, it’s remarkably adaptable if you stick to the basic formula of herbs, garlic, nuts, cheese, and olive oil. This pasta dish for spring brings in broccoli to enhance the pesto with a healthy veggie addition, along with a touch of fresh mint. If linguine isn’t available, feel free to substitute with any long pasta variety like spaghetti, fettuccine, or bucatini. Be generous with the toppings—they make all the difference in the flavor.
Ingredients List
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2 cups broccoli florets (approximately 5 oz.)
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1 lb linguine pasta
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1/2 cup roasted, salted whole almonds, divided
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1 cup basil leaves
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1 cup mint leaves, plus extra for garnish
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1 oz pecorino cheese, freshly grated (about 1/2 cup), plus extra for garnish
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1 clove garlic, roughly chopped
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1 tsp kosher salt, plus more for cooking the broccoli and pasta
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3/4 cup olive oil, plus extra for drizzling
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flaky sea salt, for garnishing
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lemon wedges, for serving
Instructions
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Bring a large pot of salted water to a boil. Add broccoli and cook until just tender, about 3 minutes. Remove broccoli with a slotted spoon and set aside.
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Bring the same pot of water back to a boil. Cook pasta according to package instructions. Save 1 cup of the cooking water. Drain the pasta and return it to the pot.
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While the pasta is cooking, place 1/4 cup of almonds in a food processor and pulse until finely chopped. Add basil, mint, cheese, garlic, and salt. Pulse again, scraping the sides as needed, until the herbs are finely chopped, about 30 seconds. Add broccoli and process until fully blended. With the processor running, slowly add olive oil through the chute and process until the mixture is mostly smooth.
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Add the broccoli-mint pesto and 1/2 cup of reserved pasta water to the pot with the pasta. Toss using tongs until the pasta is evenly coated, adding more pasta water as necessary to create a smooth sauce.
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Finely chop the remaining 1/4 cup of almonds. Serve the pasta topped with a drizzle of olive oil, chopped almonds, mint leaves, cheese, and flaky sea salt. Serve with lemon wedges on the side.
Nutritional Information (per serving)
| 467 | Calories |
| 35g | Fat |
| 30g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 467 | |
| % Daily Value * | |
| Total Fat 35g | 45% |
| Saturated Fat 5g | 26% |
| Cholesterol 5mg | 2% |
| Sodium 359mg | 16% |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 5g | 17% |
| Total Sugars 2g | |
| Protein 10g | 20% |
| Vitamin C 35mg | 39% |
| Calcium 124mg | 10% |
| Iron 3mg | 14% |
| Potassium 304mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
