Spaghetti with Broccolini Pesto

It’s worth seeking out Parmigiano-Reggiano to make the pesto. Its superior flavor elevates the final dish, but Parmesan works just as well.

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Ingredients:

  • 2 bunches broccolini
  • 8 ounces whole-wheat spaghetti
  • 1 cup packed fresh basil leaves
  • 1/3 cup grated Parmigiano-Reggiano cheese, plus more for serving
  • Zest and juice of 1 lemon
  • 1 small clove garlic, minced
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • 1/4 cup EVOO
  • 1 cup frozen shelled edamame, thawed

Directions:

  1. Put a large saucepan of water on to boil. Separate broccolini florets and stems. Cook the stems in boiling water for 1 minute. Using a slotted spoon, transfer to a food processor.
  2. Cook pasta in the boiling water according to package directions. Add the florets during the last minute of cooking. Drain the pasta and florets and return to the pot.
  3. Meanwhile, add basil, Parmigiano-Reggiano, lemon zest and juice, garlic, salt and pepper to the food processor. Pulse, scraping down the sides a few times, until mostly pureed. Drizzle in oil and puree until smooth.
  4. Add the pesto and edamame to the pasta mixture and gently toss to combine. Place over medium heat and gently stir until hot, 1 to 2 minutes. Serve with more Parmesan, if desired. Serves 4 (serving size: 2 cups each).
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