If hidden veggie pasta has one fan, it’s me. Broccoli pesto pasta is may sound intimidating at first, but I promise it will be worth it!

Equipment//

Food processor

Measuring cups & spoons

Cutting board

Pasta pot

Ingredients//

1 cup of broccoli florets

1 cup basil

1/4 cup pumpkin seeds or pine nuts (I did pumpkin because pine nuts are BEYOND expensive)

3 tbsp nutritional yeast or 1/4 cup Parmesan (I recommend parm for kids and pickier eaters I was just all out!)

3 tbsp olive oil

2 tbsp lemon juice 

⅓ cup water (plus more as needed to thin)

2 tsp minced garlic

Salt and pepper to taste

1 box of chickpea or lentil pasta

Instructions//

1. Bring a pot of water to boil, add broccoli and blanch it for 45 seconds then add it immediately to a bowl of ice water. Drain water and pat the broccoli dry.

2. Add water to the same pot and bring to a boil again and cook pasta according to package instructions. 

3. While pasta cooks, to a food processor (if you don’t have one I would omit the broccoli and use spinach instead as a blender won’t be strong enough to break down the broccoli to a smooth sauce) add broccoli, and all remaining ingredients. Pulse on high, adding more water as needed until you reach your desired consistency.

4. Add pesto to the cooked pasta and mix together. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition Info// (calculated with banza chickpea pasta)

Servings: 4

Amount per serving

Calories: 554

Total Fat: 22.1g

Total Carbohydrate: 70.8gProtein: 34.5g