Recipe: Broccolini And Walnut Pesto Pasta is the Perfect Spring Lunch
How many sick days, rainy nights, and bad moods have I turned around with the help of pasta? I'm not sure numbers go that high. As my comfort food of choice, pasta can be whatever I need it to.
Whether you feel like pairing pillowy gnocchi with ribbons of kale or blending a jar of roasted red peppers into a spicy spin on tomato sauce, these recipes are here to fill in that rigatoni-shaped hole any day.
Everything You Need to Make Broccolini And Walnut Pesto Pasta
Blending anchovies and cubes of Parmesan into pesto adds plenty of umami kick to this veggie-packed weeknight dinner.
Ingredients (Serves 4)
350 g cavatappi or other small tube pasta
Kosher salt
700 g broccolini (about 2 large bunches),
woody ends trimmed, cut into 2 pieces
85g Parmesan, cut into cubes; plus more
finely grated for serving (optional)
2 garlic cloves
8 oil-packed anchovies
6 cups basil leaves
(from about 3 bunches)
1/2 cup raw walnuts
3/4 cup extra-virgin olive oil
How to Make Broccolini And Walnut Pesto Pasta
1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Using a slotted spoon, transfer pasta to a colander.
2. Cook broccolini in same pot of boiling water until crisp-tender, about 2 minutes; drain in colander with pasta.
3. Meanwhile, pulse cubed Parmesan and garlic in a food processor or blender until finely ground, about 1 minute. Add anchovies, basil, and walnuts and, with the motor running, pour in oil in a slow,steady stream; process until pesto is mostly smooth with just a few flecks of green remaining, about 1 minute. Season with salt.
4. Scrape pesto into a large bowl; add drained pasta and broccolini. Using slotted spoon or tongs, toss pasta vigorously, until well coated and glossy.
5. Transfer pasta to a platter and top with some finely grated Parmesan if desired.
Recipe by Rachel Gurjar.