Take pesto pasta to the next level with a sauce made from broccoli, basil, and mint.
Don’t skimp on the toppings; they make the dish.
Ingredients
2cupsbroccoli florets (about 5 oz.)
Photo:Greg DuPree
Add broccoli; boil until just tender, about 3 minutes.
Transfer broccoli to a plate with a slotted spoon.
Return water in pot to a boil.
Cook pasta according to package directions.
Reserve 1 cup cooking water.
Drain pasta and return it to pot.
Meanwhile, place 1/4 cup almonds in a food processor; pulse until finely chopped.
Add basil, mint, cheese, garlic, and salt.
Add broccoli; process until incorporated.
With processor running, pour oil in a steady stream through food chute.
Process until mostly smooth.
Add broccoli-mint pesto and 1/2 cup reserved cooking water to pasta in pot.
Finely chop remaining 1/4 cup almonds.
Serve with lemon wedges.
2,000 calories a day is used for general nutrition advice.
