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Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
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Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients3cupsfreshbroccoli florets¾cuppacked freshbasil leaves2clovesgarlic, smashed1teaspoongratedlemon zest1cupwater-packed quarteredartichoke hearts, patted dry and divided¾cupgratedParmigiano-Reggiano cheese, divided¼cuppine nuts, toasted and divided¾teaspoonsalt, divided8tablespoonsextra-virgin olive oilplus ¼ cup, divided8ounceswhole-wheat spaghetti
Cook Mode(Keep screen awake)
Ingredients
3cupsfreshbroccoli florets
¾cuppacked freshbasil leaves
2clovesgarlic, smashed
1teaspoongratedlemon zest
1cupwater-packed quarteredartichoke hearts, patted dry and divided
¾cupgratedParmigiano-Reggiano cheese, divided
¼cuppine nuts, toasted and divided
¾teaspoonsalt, divided
8tablespoonsextra-virgin olive oilplus ¼ cup, divided
8ounceswhole-wheat spaghetti
Directions
Bring a large pot of water to a boil over high heat. Prepare an ice bath in a large bowl. Add 3 cups broccoli to the boiling water; cook until bright green and tender-crisp, about 2 minutes. Using a spider or slotted spoon, transfer the broccoli to the ice bath; let cool completely (leave the water in the pot.) Line a baking sheet with paper towels; spread the cooled broccoli in an even layer on the paper towels. Pat dry with additional paper towels. Transfer the broccoli to a food processor. Add ¾ cup basil, smashed garlic, 1 teaspoon lemon zest, ½ cup artichoke hearts, ½ cup Parmigiano-Reggiano, 2 tablespoons pine nuts and ½ teaspoon salt. Pulse until smooth, about 10 pulses, stopping to scrape down sides of bowl as needed. With the processor running, pour 6 tablespoons oil through the chute; process until smooth, 30 seconds to 1 minute. Transfer to a medium bowl.
Add 1 to 2 cups of water to the pot, as needed. Bring to a boil over high heat. Add 8 ounces spaghetti; cook, stirring occasionally, until al dente, about 8 minutes. Remove and reserve 1 cup of the cooking water.
When the pasta is almost finished cooking, heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the remaining ½ cup artichoke hearts and ¼ teaspoon salt; cook, stirring constantly, until heated through, about 2 minutes. Add the broccoli mixture and ½ cup of the reserved cooking water. Using tongs, transfer the pasta from the water directly to the skillet. Cook, stirring constantly, until well coated, adding the remaining reserved cooking water, as needed, to reach desired consistency. Divide the pasta mixture among 4 plates; top with the remaining ¼ cup Parmigiano-Reggiano and 2 tablespoons pine nuts. Drizzle with the remaining ¼ cup oil.
Nutrition InformationServing Size: about 2 cupsCalories 690, Fat 51g, Saturated Fat 7g, Cholesterol 3mg, Carbohydrates 50g, Total sugars 3g, Added sugars 0g, Protein 14g, Fiber 8g, Sodium 632mg, Potassium 500mg
Nutrition Information
Serving Size: about 2 cupsCalories 690, Fat 51g, Saturated Fat 7g, Cholesterol 3mg, Carbohydrates 50g, Total sugars 3g, Added sugars 0g, Protein 14g, Fiber 8g, Sodium 632mg, Potassium 500mg
Serving Size: about 2 cups
Calories 690, Fat 51g, Saturated Fat 7g, Cholesterol 3mg, Carbohydrates 50g, Total sugars 3g, Added sugars 0g, Protein 14g, Fiber 8g, Sodium 632mg, Potassium 500mg
Frequently Asked Questions
Absolutely. If you want, prepare Broccoli-Pesto Pasta up to a day in advance and refrigerate in an airtight container. This ensures that it stays fresh and maintains its bright green color without darkening.
To store any leftover Broccoli-Pesto Pasta, place it in an airtight container and refrigerate it for up to 4 days. To reheat it, you can use the microwave or heat it over medium-low heat in a skillet.
If you prefer, you can use pistachios or almonds instead of pine nuts in the pesto. For a nut-free pesto, consider using sesame seeds.
EatingWell.com, October 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
