Spaghetti With Broccoli Pistachio Pesto

1. 1

   Cook spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water.

2. 2

   In a large saute pan with a lid, add enough water to come 1/2-inch up the side. Bring the water to a boil, then reduce to a simmer. Add broccoli florets, cover the pan and steam until al dente (about 4 minutes), then drain.

3. 3

   Set aside half of the cooked broccoli in a large mixing bowl, and transfer the other half to a blender along with olive oil, 1/2 cup parmesan, 1/2 cup pistachios, and the zest and juice of 1 lemon. Season with salt and pepper, and blend until a smooth sauce forms, adding up to 1/2 cup of water if the mixture is too thick to blend.

4. 4

   To the large mixing bowl with the cooked broccoli florets, add cooked spaghetti and broccoli pesto. Toss everything together until the spaghetti is coated.

5. 5

   To serve, top with the remaining 1/4 cup parmesan and 1/4 cup pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.