Broccoli-Almond Pesto Pasta
I thought it was time to share a healthy dinner option. I could talk sweets all day long, but the main question I get is, “What should I make for dinner?” I came across this recipe, probably on pinterest, and knew it would be a hit. The whole family loves pesto. I’ve experimented making it with basil, spinach, walnuts, and pine nuts. I’ve never thought to use broccoli or almonds, how fun! I used brown rice noodles to keep it gluten free, but feel free to use your favorite pasta. I am happy to report this dinner was a total hit! I am adding it into my rotation for sure!
Broccoli-Almond Pesto Pasta
Broccoli-Almond Pesto Pasta
- 1 head broccoli, florets and sliced stems
- 6 tb almonds
- 1/4 cup fresh basil leaves
- 1 clove garlic
- 2tb fresh lemon juice
- 1/4 cup olive oil
- salt and pepper to taste
- 8 ounces brown rice noodles
- Bring a pot of water to boil. Salt to taste. Cook broccoli florets and stems for 2-3 minutes. Remove with slotted spoon and let cool.
- Return water to boil and add noodles.
- Chop 1 cup of broccoli and set aside. In a blender or food processor, add the remaining broccoli, almonds, basil, garlic and lemon juice. Blend, slowly add olive oil.
- Reserve 1 cup of pasta water. When noodles are cooked, drain and return to pot. Toss noodles with pesto. Add enough reserved water to create a creamy consistency.
- Serve pasta, top with broccoli florets. Add some sliced almonds and basil leaves if you want to be fancy
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