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.

How to Make It

Step 1

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

Step 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.

Chef'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

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Ratings & Reviews

sukeedog's Review

Jobeecat
August 23, 2014
Very tasty - I love the idea of sneaking extra veggies into pesto! We really couldn't taste the broccoli over the basil and lemon (which I assume was the point here). I subbed anchovy paste for the fillets and added some extra grated cheese to the top. Served with a Caesar salad. Great (almost) Meatless Monday meal!

Excellent idea

sukeedog
August 06, 2017
Excellent combination of tasteful ingredients.

Jobeecat's Review

gcuccioletti
August 25, 2014
I liked the ease in making this recipe and the light, bright taste of it. Didn't have angel hair so i just used fettuccine.