Broccoli-Almond Pesto Pasta

Posted by on February 16, 2012 in Dinner | 0 comments

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
  1. 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.
  2. Return water to boil and add noodles.
  3. 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.
  4. 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.
  5. Serve pasta, top with broccoli florets. Add some sliced almonds and basil leaves if you want to be fancy ;)

 

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