Description
Welcome to your next pasta obsession! This luscious green sauce blends broccoli, basil, and artichokes into a bright, herby dream that clings to every noodle. Toasted pine nuts add crunch, lemon zest brings the sparkle, and just the right touch of Parmesan seals the deal. It’s fresh, comforting, and sneakily full of greens—perfect for weeknights or weekend dinner parties alike.
Ingredients
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6 cups broccoli florets
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1½ cups packed fresh basil leaves
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4 garlic cloves, smashed
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2 tsp lemon zest
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2 cups water-packed artichoke hearts, drained & patted dry (reserve ½ cup)
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1½ cups grated Parmigiano-Reggiano
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½ cup pine nuts, toasted
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1½ tsp salt, divided
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¾ cup + ½ cup extra virgin olive oil, divided
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16 oz whole-wheat spaghetti
Instructions
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Blanch Broccoli: Boil florets for 3 mins, drain, cool, and pat dry.
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Toast Pine Nuts: In dry skillet, toast until golden (2–3 mins).
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Make Pesto: Blend broccoli, basil, garlic, zest, 1½ cups artichokes, 1 cup Parmesan, ¼ cup pine nuts, 1 tsp salt, and ¾ cup EVOO. Pulse until creamy.
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Cook Pasta: Boil in salty water until just shy of al dente. Reserve 1 cup pasta water, then drain.
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Combine: Toss pasta with pesto, ¼ cup pasta water, remaining ½ cup EVOO, and extra artichokes. Stir until glossy. Add more water if needed.
Notes
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Add chicken, shrimp, or tofu for a protein boost.
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Use nutritional yeast + miso for a vegan version.
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Chill leftovers for a killer pasta salad!
Nutrition
- Calories: 480 cal Per Serving
- Fat: 30g
- Carbohydrates: 40g
- Protein: 17g