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Broccoli and Pecorino Pesto Pasta

Photo: Randy Mayor; Styling: Lindsey Lower
Yield

Serves 4 (serving size: about 1 1/2 cups)

This nut-free pesto trades traditional pine nuts and Parmesan for broccoli and nutty-tasting pecorino Romano. Anchovy fillets add meatiness, but you can skip them if you like.

Ingredients

  • 8 ounces uncooked whole-wheat angel hair pasta
  • 1 (12-ounce) package microwave-in-bag fresh broccoli florets
  • 1/4 cup fresh basil leaves
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon grated fresh lemon rind
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves
  • 2 anchovy fillets, drained
  • 1 ounce pecorino Romano cheese, grated (about 1/4 cup)

Nutrition Information

  • calories 364
  • fat 14.5 g
  • satfat 3.3 g
  • monofat 7.7 g
  • polyfat 1.9 g
  • protein 12 g
  • carbohydrate 49 g
  • fiber 8 g
  • cholesterol 9 mg
  • iron 3 mg
  • sodium 366 mg
  • calcium 139 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1 cup cooking liquid.

  2. Cook broccoli according to package directions; cool 5 minutes. Combine broccoli and remaining ingredients in the bowl of a food processor; pulse until finely chopped. With processor on, slowly add reserved 1 cup cooking liquid through food chute until sauce reaches desired consistency. Place broccoli mixture in a large bowl; add pasta, and toss to combine. Serve immediately.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov